The rough, irregular-looking celeriac root doesn't look appetising, but don't be put off by its appearance. It has an intense, slightly smoky celery taste and is perfect served with fresh cream.
1 lb (450 g) celeriac salt
slice of lemon and lemon juice
3 Tbsp (40 g) butter
2/3 cup (150 ml) 1/4 pt fresh single cream
pinch of grated nutmeg
slice of lemon and lemon juice
3 Tbsp (40 g) butter
2/3 cup (150 ml) 1/4 pt fresh single cream
pinch of grated nutmeg
method
1. Wash and trim the celeriac; cover with cold, salted water in a pan with the lemon slice. Simmer, covered for about 50 minutes until almost tender; drain, peel and slice.
2. Melt the butter in a clean pan, add the celeriac with a little lemon juice; cover and cook for 8 - 10 minutes, shaking the pan occasionally.
3. Take from the heat and add the fresh cream. Simmer gently for 5 minutes and
4. serve sprinkled with grated nutmeg.
2. Melt the butter in a clean pan, add the celeriac with a little lemon juice; cover and cook for 8 - 10 minutes, shaking the pan occasionally.
3. Take from the heat and add the fresh cream. Simmer gently for 5 minutes and
4. serve sprinkled with grated nutmeg.
serving amount
serves 4
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