We have a severe celeriac backlog. Seasonal veg boxes are brilliant, and force you to be imaginative when left with a red cabbage and stick of black salsify. But in the depths of winter the selection of veg available drops off, and staples like celeriac, cabbage, carrots and leeks keep us going until warmer weather brings more juicy and exotic offerings.
If I see another celeriac, (or red cabbage for that matter), I'll throw it at the delivery driver. It's one of the loveliest root vegetables - makes velvety soup, great 'chips', roasts well, and so on, and the celery-ish flavour makes it taste lighter and fresher than your average potato. But in these balmy double-figure temperatures, I've had enough for the winter, thank you very much.
If you haven't yet reached your celeriac-overdose point-of-no-return, here's one of my tastier celeriac based creations, even if I do say so myself.
Lemony Baked Celeriac RöstiBookmark Saved!
- 1 celeriac peeled and coarsely grated
- 1 egg
- Zest of 1 lemon and juice of half of it
- 20 g butter melted
- Preheat the oven to 200ºC
- Place the grated celeriac into a clean tea-towel and squeeze very hard to remove as much moisture as possible. Tip it into a large bowl, and add the lemon zest and juice, a generous seasoning of salt and pepper, and the beaten egg. Mix thoroughly with a fork until fully combined.
- Grease a baking tray with a little of the butter, then shape the mixture roughly into 6 'cakes' and place them on the tray. Brush each cake liberally with melted butter and bake for 10 minutes until golden brown on top.
- Remove from the oven, then flip each rösti over. The best way to do this is with a large fish slice or spatula, and being as fast and firm as possible. Don't worry if they fall apart a bit - (which they will, I promise) - you can just squash them back together again. Return them to the oven for a further 10 minutes or until golden and crispy on top.
- I served mine topped with a little stilton (popped on top for the last minute of cooking) and a poached egg, with shitake mushrooms and cherry tomatoes on the side. But these would also make a hearty breakfast with brown sauce, or a side-dish to a Yorkshire Pudding Sunday Lunch.