Free Standard Weekday Delivery Over £40*

Over 27,000 Reviews ☆☆☆☆☆

Explore Our Valentine's Meal Boxes

Introduction

Celeriac, also known as the ugly vegetable and the unsung hero of the veg world is the fragrant root of celery and a versatile & full flavoured vegetable that's often forgotten about outside of the pro kitchen. This recipe is a celebration of the humble root vegetables we produce this time of the year, inspired by our brilliant and handy seasonal eating guide which you can download for yourself here. Celeriac, also known as the ugly vegetable and the unsung hero of the veg world is the fragrant root of celery and a versatile & full flavoured vegetable that's often forgotten about outside of the pro kitchen. This knobly root veg has subtle celery-like flavour with nutty overtones, making it perfect in mash, slow cook dishes or alongside a blade of beef and other winter roots. Add additional root vegetables to the dish for even more flavour such as in season turnips, coloured carrots & fresh beets.

Method

Method for the baked celeriac & roots

  1. Preheat oven 180°c fan assisted or 200°c without a fan (gas 6).
  2. Toss the vegetables separately with the fat, garlic, rosemary & sea salt.
  3. Wrap in foil then place on a tray to roast until tender, around 35 minutes or until tender when pierced with a skewer.
  4. Remove from foil & place on a tray ready to sauté.
  5. When required sauté the roots over a high heat until nice & caramalised, this will only take a couple of minutes.

Method for the beef

  1. Preheat your oven to 150°C /130°C fan assisted (gas 2).
  2. Season the beef with sea salt before searing in a little dripping in a casserole dish over high heat until brown then keep the beef to one side.
  3. In the same dish sauté the onions & garlic until lightly coloured, add the stock, herbs, relish & puree then reduce the heat a little, thicken with a tablespoon corn flour mixed with a little cold water and stirred into the boiling sauce then add the beef back to the casserole.
  4. Cover & place in the centre of the oven and cook for 3 hours or until the meat is tender when pierced with a skewer.
  5. Remove from oven & pass off the juices through a fine sieve into a clean saucepan and reduce to rich, glossy gravy then pour back over the beef.

To serve:

Spoon the meat & gravy into a bowl, scatter over the sautéed celeriac & roots, garnish with watercress.

Note: The vegetables can be done a few hours in advance & kept to one side ready to sauté when ready to serve.

Any excess celeriac will make a wonderful winter soup.