WHAT TO DO WITH CELERIAC?!

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. 

Ingredients

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

Olive oil

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) 

Absolutely delicious

So next time you walk passed them in the supermarket, drop one into your trolley

and have a go at this!