- Soil Association
- Spring - Celeriac recipe
Tom Hunt's Celeriac Gratin
Celeriac: the unsung hero
There is a vegetable that lives in the shadows, an underdog, one that has been overlooked due to its appearance. The celeriac or celery root as it can be known. It’s available year round but is at its best from September to April. It can be mashed, blanched, roasted or stewed and its leaves and stems are highly flavoursome; often being seen more and more in fine dining!
We are saying don’t hide in the shadows anymore celeriac! Rejoice in your very unique taste and appearance. It seems that Tom Hunt also knows the value of the celeriac; below you can create this delicious tapas dish; Celeriac Gratin.
Tom Hunt is an acclaimed eco-chef, and author of The Natural Cook. He founded the Forgotten Feast, a campaign working on projects throughout the UK, to revive our cooking heritage and help reduce food waste and Poco an award winning restaurant in Bristol and now in London.
Ingredients - serves 4
100ml double cream
1 clove garlic, peeled and finely chopped
4 anchovy fillets, chopped
Pinch of chilli flakes
Method – preheat oven to 180°c
1) Peel the celeriac with a peeler. Slice to the thickness of a £1 coin. 2) In a bowl, combine all the ingredients and season generously with salt and pepper. Toss so that all the celeriac is covered evenly with cream. 3) Fill a small, preferably ceramic, baking dish and pop in the oven.4) Bake for 45 minutes or thereabouts until the cream is bubbly and slightly browned on top. Test that the celeriac is soft and ready to eat.
Check out Tom's new cookbook now by clicking here!
Twitter: @tomsfeast and @pocotapasbar
Celeriac gratin was one of my favourite dishes at River Cottage. Hugh’s addition of anchovies is genius. So I guess this recipe is a homage to my days there.Tom Hunt Eco-chef