Lincolnshire Chef Rachel Green's celeriac recipes

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Rachel Green's Celeriac Pancakes

3/4lb celeriac, peeled, diced and boiled until soft

1 egg

1/2 pint of milk

4oz white flour

Oil (for frying)

Salt and pepper

 

 

1. Purée the celeriac in a food processor and put on one side.

2. Meanwhile in a food processor beat the egg, gradually add flour,

and then add the milk and celeriac to produce a quite thick batter.

3. Fry the mixture in a non-stick pan, spreading it evenly to the

sides of the pan. As the batter is quite thick it is important to

make sure the pancakes are thoroughly cooked, so don't cook them too

fast!

4. Serve immediately

Makes 5-6 pancakes

Source: http://www.jackbuck.co.uk/celeriac_recipe1.htm

Delicious with a creamy mushroom or cheese sauce

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Rachel Green's Celeriac Thai Satay

1 celeriac

Crunchy or smooth peanut butter

1/2 pint of sunflower or vegetable oil

2-4 tbsp sweet Thai chilli dipping sauce

1 handful fresh chopped corriander/fresh lime leaf

Good dash of lemon/lime sauce

Good dash of Thai fish sauce (optional)

Fresh black pepper

Dash of soy

 

 

1. Peel and cut the celeriac into chunky batons, these can be

blanched in acidulated water.

2. Warm the peanut butter and oil together very gently in a microwave

to soften. Beat in together. If it is still very thick, add more

oil.

3. Mix in other ingredients and add to the celeriac.

4. Great as a complement to a main meal.

http://www.jackbuck.co.uk/celeriac_recipe1.htm

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Celeriac Bubble & Squeak Rostis

400g peeled and grated celeriac

300g potatoes

100g cooked spring greens finely shredded

100g mature Cheddar cheese grated

1 – 2 tbsp plain flour

50g melted butter

1 tbsp olive oil

Salt and freshly ground black pepper

 

 

1.Scrub potatoes and boil in salted water with lid on for 8 minutes.

2. Drain, cool and peel and grate into bowl with celeriac, greens,

cheese and season.

3. Pat mixture into firm rounds ( or pack into pastry cutter).

4. Dust lightly with flour.

5. Heart oven to 220c, Mark 7 and brush rostis with melted butter and

oil on both sides. Place on baking sheet and cook for 15 minutes on

top shelf of oven. Turn and cook another 10 mins.

6. Delicious on their own or with a green salad.

Makes 6 – 8 rostis

Preparation Time: 20 minutes

Cooking Time: 25 minutes

Source: http://www.jackbuck.co.uk/celeriac_recipe11.htm

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[Guest guest]

What a wealth of recipes you have, Chupa, and thank you for that link

to the Vegetarian Society site. I'm going to have to go get another

celeriac to try out all the recipes I have now.

Christie

 

, " chupababi " <alcovi@n...>

wrote:

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