food for thought

by michelle

celeriac with lentils and walnuts

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This enormous celeriac was just begging to be taken home and cooked!

Equally good on it’s own or as a side dish with meat, this recipe is based on a Stephanie Alexander recipe which is based on a Deborah Madison recipe……

First, heat some olive oil in a heavy pot and gently fry a diced onion, 1-2 diced carrots, 2 diced sticks of celery and a bay leaf until slightly wilted. Now add a finely diced clove of garlic, then a cup of brown lentils, 1½ cups of chicken stock (or vegetable stock for vegetarians) and a celeriac (or half depending on size) diced into 1 cm (½”) cubes. Simmer until the lentils are cooked but not mushy and the celeriac not too soft. Now heat some grape-seed oil in a small frypan and add ½ a cup of walnut pieces, heating them gently without browning. Add the walnuts and oil to the celeriac together with 2-3 tablespoons of chopped parlsey and a dash of sherry vinegar. Season with salt and freshly ground black pepper.

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Written by michelle picker

August 25, 2011 at 8:28 pm

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