Serves 4 Ingredients:700g Jerusalem artichokes, peeled and diced500g celeriac, peeled and diced30g unsalted butter1 onion, chopped1.4 litres fresh vegetable stock50ml single cream2 tablespoons chopped chives Method:1 Add prepared Jerusalem artichokes and celeriac in a bowl of cold, salted water.2 Melt the butter in a large saucepan and gently fry onion until soft and translucent.3 Drain…
Ingredients:1 medium celeriac2 cloves garlic, peeled650g potatoes100ml semi-skimmed milk2 tbsp horseradish sauce2 fresh bay leavesLarge knob of butter Method:1. Peel the celeriac and cut into medium-sized cubes. Place the celeriac in a pan with the garlic and cover with cold water. Peel the potatoes and cut into the same-sized cubes and place in a separate…
Seasonal mixed, roasted root vegetables, stick the oven temperature at around 200 c, and use a nice big oven tray or dish. A good idea to cut all the root veggies into similar sizes, can includd celeriac, parsnip, potatoes, sweet potatoes, squash, red onions, carrots and (red onions cut slightly bigger), garlic cloves in their…
Ingredients One whole celeriac Olive or rapeseed oil 5 cloves of garlic 1 dessert spoon fresh thyme, chopped Salt and pepper (Change it up with vegan powder such as Nutritional Yeast, or Parmesan, instead of the garlic) Peel the celeriac and cut into chunky chips. Place in a bowl with a decent glug of chosen…