Stray Foodie recipe: the versatility of celeriac

Stray Foodie Lockdown Recipes are written by Michelin-starred chef, Frances Atkins. In 1997, Frances opened the Yorke Arms near Pateley Bridge, where she was the owner for 20 years. During her ownership, she held her Michelin-star status for 16 of those years.

“I’ll be bringing you some of my favourite recipes each week. I’d love to see how you make the recipes your own – let me know by using #StrayFoodie or tagging @thestrayferret in your social media posts.”

 

Celeriac, or celery root, is an underrated root vegetable. Because celery tastes strong and herbaceous, especially the leaves, many people could be put off by using the root.  The root is, in actual fact, a marvellous chef’s tool.

It has a milder flavour and is therefore great served raw as a remoulade, fabulous for puree, a great soup thickener and best of all, a good substitute for flour in this case. I steam the root whole in the oven with oil, garlic and seasoning for approx. an hour at 180c. Of course this is dependant on the size of the root. Once cool it can be sliced wafer thin and used as perhaps you would use pasta sheets. It is great for stuffing, making vegetable gratin, and enhances lentils and pulses. Its texture and light flavour is a great adage to any food.  Please note that it will discolour so it is recommended, if not baking in approx. 50g of olive oil, then once peeled it is placed in acidulated water. If you are using it as a base for a sauce or puree, cook it in a little milk which will then preserve the white intensity.

Smoked Haddock (or White Fish) Wrapped in Celeriac with Pickled Vegetables & Greens

Serves 2

Ingredients:

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Method:

Slice the fennel and cabbage very thinly and place with the florets of purple sprouting, cucumber and peas in the white balsamic vinegar for 1 hour.

Slice your steamed celeriac as thinly as you can.

Chop the leek and cook it in the cream with some seasoning until soft. Cool.

Lay out the celeriac on a piece of cling film. Spread the leek mixture on top of the celeriac and place the fish of your choice down the centre.

Wrap into a neat parcel and place in an oiled oven proof dish.

Place in the oven at 180c for 15 – 20 minutes, dependant on oven variation.

Remove from the oven, cut in half widthways, and place on a plate with mixed herb leaves and pickled vegetables.

Grate some fresh parmesan over and if desired serve with a tomato or turmeric sauce, as in the picture.

Stray Foodie: Festive Vegetable and Leek Strudel

Stray Foodie Christmas Recipes are written by Michelin-starred chef, Frances Atkins. In 1997, Frances opened the Yorke Arms near Pateley Bridge, where she was the owner for 20 years. During her ownership, she held her Michelin-star status for 16 of those years.

In the run-up to Christmas, I’ll be bringing you some of my favourite seasonal recipes each week. I’d love to see how you make the recipes your own – let me know by using #StrayFoodie or tagging @thestrayferret in your social media posts.

 

This is a versatile dish that can be enjoyed as an alternative to overly rich traditional Christmas food. It can also be made to be great fun incorporating all those leftover nibbles in the fridge. Either way this is healthy, glamorous and cost effective food.

From your local supermarket you should be able to buy a fresh spice set including ginger, coriander, basil, chilli, lime leaf, lemon grass and garlic.

I personally love kaffir lime leaves; I have them all over the house as they give such a lovely citrus aroma! They can be ordered especially for you at Daleside Nurseries.

The spice set needs to be blended raw with a little sesame oil to make a paste. Please note the chilli can be quite hot so do make sure the seeds are removed using disposable gloves.

Having prepared the spices we can now get on with the recipe.

Ingredients:

1 x packet Filo Pastry (I always keep a packet in my fridge or freezer at this time of year, which comes in handy for those unexpected meals)

100g Melted Butter

250g Root and Mediterranean prepared and diced vegetables of your choice (medium sized chunks)

60g Cooked Chickpeas

200g Whipping Cream

1 x Leek

1 x tsp Cumin Seed

1 x Pomegranate

2 x Medjool Dates

Pomegranate Molasses

A bunch of peppery Watercress

The ingredients for the vegetable and leek strudel

Method:

Fry the diced vegetables with the blended spices and cook until tender.

Remove from the pan and cool.

Add the chickpeas.

Wash and chop the leek and cook in the whipping cream with a little seasoning until soft, then allow to cool.

Take 3 sheets of filo pastry and place on your work surface.

Brush with melted butter.

Down the middle, place a line of the spiced vegetables. Roll it and brush with butter.

Place in the middle of two more sheets of filo, brushing all over with melted butter. Add the leek on top of the roll and again wrap the pastry over it.

Roll again in two more buttered sheets.

Brush with melted butter all over and sprinkle with cumin seeds.

Place on a greased pan and cook at 180c – 200c for 20 minutes.

Remove from the oven and slice.

Serve with Pomegranate, medjool dates and a drizzle of Pomegranate Molasses and Watercress.

An alternative to Pomegranate could be a spoonful of that delicious Cranberry Relish that you have in your fridge purchased from Paradise Food!

You could even try some of your leftover turkey in this dish – it is delicious. For a special treat, pair with a glass of Taittinger Rose Champagne!

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