Celeriac is one of those 'what the heck is this?!' vegetables. To the uninitiated, that knobbly tough facade hides any inner virtues, but do not fret- it is a cinch to prepare once peeled, is versatile and can be eaten both raw or cooked, and is really tasty. Celeriac is also known as celery root, which is semi misleading; while it is true that it is a hearty root, and also has a taste profile that points toward celery, it is not the 'root' portion of the better-known celery stalk- it is a cousin, grown specifically for the gnarly bulbous root. Celeriac is a great swap for some of the traditional go-to's like potatoes as it is far lower in starch, meaning it won't spike your blood glucose levels.
And just like that, we've plunged from a strangely hot day to courting winter with a snap of cold rain coming in on that blusty southerly. I love the seasonal weather changes; the plunge to cool and grey invigorates me, no matter how chilly my fingertips become after hours outside. The best parts of these new colder evenings? Wool socks, autumn silhouettes, and cosy hot meals.
Whip up this super simple but totally delicious celeriac and root veg mash, then wrap it around yourself (your tongue) like a thick blanket. Wanna make it extra snuggly? Serve with a generous pool of mushroom gravy alongside herbed lentils. Bring on the chill.
1.5 kg of Celeriac, Parsnip, Potato, Turnip, Carrot, even Pumpkin.... (you get it, use what you have/like)
1 cup milk
6 cloves Garlic, peeled and smashed
2 Bay Leaves
Sea Salt and Black Pepper
2 tablespoons Miso
2 tablespoons Butter, dairy or plant based
The How To:
Use a sharp paring knife to peel the celeriac, cutting away the rough skin and paying attention to any deep crevices that may be harbouring extra soil. Scrub the other vegetables clean but leave the skins on- that's where the good stuff is! Chop all into similar medium sized chunks. Place in a pot, along with milk, garlic, bay leaves, salt and pepper. Bring to a simmer over moderate heat, until the celeriac and other vegetables are soft and tender, about 30-40 minutes. Remove the bay leaf, then mash by hand, adding a tablespoon or so of butter as you go. Alternatively you can use a food processor for an easier, smoother option, but I do like the rustic mash. Top with butter and miso.
Created by Elena Keir of Naked Cakes and Wholefoods