“Dude, what the hell do I do with celeriac?”
That’s the question I asked myself when I picked up my veg box on Friday morning. I’m trying something different than Abel & Cole this month, going super local with a company called Ashurst Organics. It’s a gorgeous box but so expensive at £15.90 so I’m not sure I’ll make it a weekly thing.. anyway, I digress.
In my box this week there were two great big celeriacs (is that the right plural? I have so much to learn). One of which is going straight into a soup at my Mum’s request. That left just one solitary, mysterious celeriac situation for me to play with.
I hit Google, as we all do now if the answer to a query doesn’t appear into our brains in one millisecond. God, we’re impatient. I found a few interesting recipes. There was a slaw or two that certainly appealed, and I could have been tempted into a gratin, too. But when “smashed celeriac” showed up, my interest was officially piqued.
It’s autumn, so obviously I’ve put squash in there too, I have the stuff coming out of my ears at the moment. I had to skip out on the thyme included in the original recipe because I just can’t handle buying those little plastic thingies of herbs at the moment, they’re so overpriced.
Adapted from BBC Good Food
1/2 a large celeriac, peeled and cut into 1cm cubes
1/2 a large or 1 small pumpkin, peeled and cut into 1cm cubes
4 garlic cloves, sliced finely
1 red chilli, deseeded and sliced finely
2 tbsps olive oil
a little white wine
- Heat the oil in a non-stick frying pan and cook the garlic for just a minute. Then add the chilli, celeriac and squash. Toss everything to coat in oil, then add a pinch of salt.
- Turn the heat way down low and cover the pan. Cook for 40 minutes or until the celeriac is totally squashable. Keep an eye on it, stirring occasionally, feeding with a bit of wine or water if it starts to stick.
Bam. Done. Pretty hands off, if you ask me. It can be reheated on the hob if you’re making this in advance (recommended for Christmassy festive social gatherings) and it tastes badass with a little grated cheese.
But then, what doesn’t?