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Smashed celeriac, king of root vegetables.



Celeriac is one of those vegetables that most people wouldn’t recognise, let alone know what to do with it. However, in my humble estimation it is also one of the most delicious.
This recipe is an absolutely blinding accompaniment to Roast Pork with fennel seeds, and makes a really nice change to potatoes.
To prepare celeriac you have to peel it until it all the dark skin and roots are gone.
This recipe can be prepared ahead of time and you can leave out the chilli if you really don’t like spicy things, although I would encourage you to persevere, as the combination of Thyme, garlic and chilli is rather magical.
Try to cut the celeriac into fairly equal sized chunks and it will all cook to a consistent texture

Ingredients (serves 6 )

3lb celeriac peeled and cubed
4tbs olive oil
3 garlic cloves peeled and finely chopped
1 fresh chilli seeded and finely chopped
a handful of fersh thyme leaves
425 ml chicken stock
sea salt and freshly ground pepper

Method

Heat the oil in a sucepan or Le Creuset and cook the garlic until very slightly browned.
Add the chilli, thyme and celeriac and cook for a few minutes, stirring to allow the flavours to combine.
Pour in about hald of the stock and let it simmer for about ten minutes, then gradually add the rest of the stock allowing it to slowly be absorbed into the celeriac (think of it as being a bit like a risotto.
When the celeriac is soft mash with a fork or masher and season with salt and pepper.

Thanks once again to Rose and Ruth at the River Cafe (Blue book)
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