Celeriac’s close relationship to celery is the reason it is possible to detect hints of celery in what would otherwise be a nutty, earthy taste. This knobbly vegetable is not very common outside Europe and is something of a hidden gem. Its delicate aniseed notes, coupled with a touch of parsley, are intriguing.
In this recipe, this ugly duckling of the root vegetable world is paired with Portobello or field mushrooms to enhance the earthiness inherent in the celeriac. The apple, meanwhile, is an irresistible addition, as apple and celery are a classic combination. In this instance, the apple complements the soft citrus hints present in the celeriac remarkably well.
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- Celeriac 1.25kg
- Coarse sea salt 100g
- Onions 500g, sliced
- Rapeseed oil
- Carrots 125g, sliced
- Portobello or field mushrooms 250g, sliced
- Chicken stock 500ml, (you can also use veg stock)
- Blenheim orange (or Bramley) apple 125g
- Flaky sea salt
- White pepper