A few weeks ago, I invented this celeriac convection. This week I feel I perfected it, raising the level of celeriac from just-about-edible to almost-nice. I started with a huge celeriac, but by the time I got the knobbly bits peeled there was only a cereal bowl's worth. So, recipe for this was:
- roast one bulb of garlic for an hour
- boil celeriac until soft
- mash celeriac and then I used a sieve and a big spoon to get rid of some water
- I then added in some parsley and the garlic and mashed a bit more.
- I then added a knob of butter.
The squidging of the water out of the celeriac gave it a better texture than first time around.
The only other thing of note was that I managed to get a £7.82 chicken out of the M&S dine for a tenner deal. A new record high!
Surely that's got to be better than nice - although I must say think I'd prefer it mashed in with potatoes.
ReplyDeleteI tried to cook potatoe and celeriac together and mash it and I just got lumpy mash. No amount of mashing could get rid of them. I think it would work ok, by cooking them seperate and then mixing and mashing.
ReplyDeleteHowever, given the prevailing celeriac-ophobia rounds these parts, I didn't want to risk spoiling the mash.
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