What an ugly vegetable but what an amazing taste.Here is how I cooked it two different ways but served together. Fondant Celeriac and puréed celeriac.
I used one celeriac for both dishes – not one per dish.
Firstly, peel the celeriac
For the fondant celeriac I cut three slices approx 1cm thick and then put the remaining in a saucepan for later.
Fondant – take your slices and put in a pan with 50g unsalted butter. Cook one side without moving for approx 5 mins.
After 5 mins add a clove of garlic, springs of rosemary and thyme and now turn your celeriac over gently. Then add 50ml water to the pan and cover – place in a low oven for approx 40 mins – keep an eye on it.
Now to the purée (whilst the fondant is cooking).
Take the remaining celeriac and add to a saucepan with 50g butter. Cook for 5 minutes.
After 5 mins add 100ml of milk and 50ml of double cream, pinch of cayenne pepper and pinch of salt. Simmer gently until soft when soft (approx 30 mins) remove from heat.
Now squeeze in half a lemon and then purée with a hand blender.
This is now ready (cover and keep warm until needed or place in fridge and reheat when needed.
Back to the fondant. Remove from the oven – by now all the water should have been soaked up by the celeriac so the pan should be almost dry – now you’re ready to serve. Remove gently from the pan and serve.
I served with roast chicken and braised celery with spinach and mushrooms – see blog for braised celery recipe.