We love root vegetables in this house – carrots, parsnips, turnips are all popular but by far the top scoring is Celeriac.
I’ve tried to grow it without success. One year I got beautiful foliage but no root…. this year it did not take at all. The only consolation I have is that I was talking to Kieran, the head gardener at An Gairdin and he has given up trying to grow it!
So it should be cherished really – congratulations to those who can grow it.
This is a recipe from my first ever cookery course. It was a weekend course given by Otto Kuntz in Dunworley Cottage right on the coast in West Cork. I loved that course, and still treasure the memories of that weekend.
This celeriac and cheese dish makes an absolutely delicious starter, but I guess you could also serve it as a side dish with some turkey or ham!
- One head of celeriac
- 1 egg, beaten
- 1 tbsp olive oil
- 60 ml Cream
- 100 g Blue cheese is best, but any cream cheese could be used.
Peel and cut your celeriac in to about 1/2 inch chunks. Cook in boiling water for about 10 minutes, until just soft. You can do this part ahead of time.
When you are almost ready to serve…. Heat your olive oil in a frying pan, dip each piece of celeriac firstly in the beaten egg, then in the breadcrumbs and gently fry turning over until each piece is nice and golden. Keep the pieces warm in the bottom of the oven, or on a warming plate.
To make the sauce, gently heat your cream and crumble in your cheese of choice. Just gently heat the sauce until all the cheese has melted.
Arrange your cubes of celeriac on the plate and pour over the sauce.