This knobbly root vegetable is underused, Celeriac has a beautifully delicate taste. We regularly use it as a mashed potato alternative.
Makes 4 to 6 medium bowls
Equipment 1 large pan hand held blender
1 tbsp Rapeseed oil 1 onion, chopped 1 clove of garlic, chopped 1 celeriac, peeled & chopped into rough bite-sized pieces 1 litre of vegetable stock (or bone broth) Pink Himalayan salt & ground black pepper
1. In a large pan, gently heat the rapeseed oil; add the chopped onions garlic & celeriac. 2. On a medium heat gently sweat until the vegetables start to soften. 3. Add the stock, until veg is just covered. Bring to the boil, then turn down the heat & simmer for around 15 to 20 minutes until the celeriac is tender. 4. Blitz with a hand blender until smooth & season with salt & pepper to taste. 5. Serve with a swirl of sheep's yoghurt or some toasted hazelnuts & fresh thyme.
Air tight container in the fridge Freezes really well.