Recipe: Celeriac Mash

I’ll confess – I was originally making celeriac soup, but it ended up as a sort of mashed potato like variation.

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With just the addition of some fried onion, salt and pepper, this versatile dish makes an excellent addition to any dinner with lots of veg sides or as a different replacement for mashed potato.

To learn about Celeriac, click here.

Celeriac Mash

(Serves 6-8) 

-2 large celeriacs -one large onion -olive oil -200-400ml boiled water -dash of salt and pepper

  1. Preheat the oven to 200C. Peel the celeriacs and cut them into think pieces. Place them on a non-stick roasting tray, dribble olive oil over the top, and roast in the oven for about 15 minutes, or until just starting to turn crisp. Leave to cool.
  2. Slice the onion and fry in olive oil until golden brown.
  3. In a food processor, add the celeriac and the fried onion. Blitz.
  4. Add a little of the boiling water and blitz again. Continue to add boiling water until you get a mashed potato looking consistency. Add the salt and pepper and blitz again.
  5. Tip the contents of the food processor into a non-stick deep based pan and bring to the boil.
  6. Serve hot or cold.

Tip: why not add some freshly picked herbs? Thyme, oregano, rosemary, coriander, parsley, sage, lemongrass…

Ps. roasted celeriac sliced thinly can make great chips. 

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Autumn planting … and a recipe!

Uni has certainly eaten up a lot of gardening time, plus the clocks changing and the day hours been practically non-existent. So it was late, but we have finally done some autumn planting.

Last week I sowed broad beans ‘Claudia’, peas ‘Meteor’ and got going on the onion sets.

(Here are my posts all about broad beans and peas: Broad Beans and Peas)

We bought 3 sets, then two lots of neighbours gave us more to plant, one being very generous with garlic as well! We are basically going to be growing an acre of onions next year… if I get them all in.

The varieties of onions planted so far are Senshyu, a golden coloured variety, and Electric, red coloured.

If they all grow, we’ll have a lot of onions but fortunately, onions are one of those vegetables that appear in soooooo many recipes that everyone will always find a way to use them. They are essential base ingredients. They are in stews, stocks, curries, casseroles, pizza, raw in salads, moussaka, raw with burgers, fried with sausages, bolognese, quiche, stir fry, soups… but here is a new recipe for onions to get you in the bulbing spirit.

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Pasta with Fried Onion and Tomato Salad

(Serves 4)

-About 400g tagliatelle pasta -2 onions -Olive oil, for frying -8 handfuls of spinach -16 cherry tomatoes

  1. Bring a large pan of water to the boil. Add the tagliatelle pasta and cook for about ten minutes, or until cooked through. Drain and set to one side.
  2. Peel and cut the onions in half before slicing thinly. Put them in a frying pan with some olive oil and fry until soft and golden. Remove from heat.
  3. Cut the cherry tomatoes in half. Put the pasta on each person’s plate and mix in 4 tomatoes worth of the halves and two handfuls of spinach, per person. Divide the fried onions evenly and mix in too. Serve.

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