Middle of October and we have celeriac forming beautifully in our little Stonehouse kitchen garden. I’m delighted, as I more or less shoved them into heavy clay, but in a nice sunny and sheltered spot. People have asked me what I do with the celeriac. Well, I have a very simple and utterly delicious recipe for celeriac.
Half a celeriac, peeled, washed, and cut into roughly 2X1 cm rectangles.
2 tbs olive oil (sunflower oil will do nicely too, if you prefer)
Salt and pepper to taste
Kalonji (onion seed, available in Asian bazaars), or you can use nigella seeds instead.
- Heat the oil in a heavy pan with a tight lid, and toss in a pinch of Kalonji.
- Let it sputter, and then put in the celeriac and salt.
- Cover and cook for around 15 minutes on low heat.
- Check that the celeriac is cooked soft but not dissolving and losing its shape.
- Remove from heat, and serve with freshly milled black pepper.
Tell us how yours turned out in the comments below!