Similar in taste and texture to parsnip but with a prominent flavour of celery, many
of us are unsure what to do with them which is a shame when they are so easy to grow.
Celeriac can be cooked and mashed with potato, diced and added to stews and soups,
chipped or roasted like a spud or grated in coleslaw.
Here however, I have made a cheesy gratin with poppy seeds and roasted pumpkin that you can
eat on its own or as a side dish.
One Celeriac - peeled, quartered and thinly sliced
1 tsp chopped chili
1 tsp poppy seeds
1 tbsp cream cheese
250ml single cream
Roast pumpkin (optional)
Grated Cheddar for topping
Salt & Pepper
Warm the olive oil in a large frying pan, add the chili and let it sizzle for a few seconds.
Add the sliced celeriac and salt and pepper and fry for about 5 minutes turning regularly.
Add the poppy seeds and the cream cheese and continue to stir carefully until the
cheese has melted.
Stir in the single cream and bring to a gentle bubble before tipping into a gratin dish.
Place into a preheated oven (180 degrees) for about half an hour.
Five minutes before the end, grate on a generous helping of Cheddar cheese
and place back in the oven to melt.
(We also added some left over roast pumpkin which was a delicious addition but you can leave this out)
So next time you walk passed them in the supermarket, drop one into your trolley
and have a go at this!