Sunday 23 March
Last week at the Summertown
Farmers' Market, we got a root of celeriac, which we've hestitated to try
before. But this time we felt daring.
Holt's tips for dealing with
celeriac are: peel it ruthlessly.
Vegetable peelers are no good, use a paring knife and go deep. Don't stop until it's pale and free of dark
spots.
Then slice it up and boil it like any
root vedge, but maybe for a bit longer, just to be sure.
We boiled it for 5-10 minutes and
then added sliced potatoes. When both were
tender, we mashed them together with butter and cream, and served them with
some sliced, reheated roast pork. Good, too.
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