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Smashed Celeriac

*from http://www.jamieoliver.com/recipes/vegetables-recipes/smashed-celeriac

 

  • 1 celeriac, peeled

  • olive oil

  • 1 handful fresh thyme, leaves picked

  • 2 cloves garlic, finely chopped

  • sea salt

  • freshly ground black pepper

  • 3-4 tablespoons water or organic stock

 

Wash and peel celeriac. Slice about ½ inch off the bottom of your celeriac and roll it on to that flat edge, so it's nice and safe to slice. Slice and dice it all up into ½ inch-ish cubes. Put a heavy-bottomed pot on a high heat, add 3 good lugs of olive oil, then add the celeriac, thyme and garlic, with a little seasoning. Stir around to coat and fry quite fast, giving a little colour, for 5 minutes.

Turn the heat down to a simmer, add the water or stock, place a lid on top and cook for around 25 minutes, until tender. Season carefully to taste and stir around with a spoon to smash up the celeriac. Some people like to keep it in cubes, some like to mash it, but I think it looks and tastes much better if you smash it, which is somewhere in the middle. You can serve this with just about any meat you can think of.