BACK TO your roots

SOME OF THESE VEGETABLES GET BAD PRESS, BUT THEY ARE ECONOMICAL AND SO GOOD FOR YOU

Pork with celeriac

SERVES 2

Celeriac often suffers for being judged on its looks alone. Large, odd-shaped, knobbly and ugly, it certainly looks slightly scary! But it is full of surprises once you know it and I’m a big fan. The flavour is beautiful, like a combination of celery and nuts, and it pairs well with pork. This recipe is one of my go-to meals during winter.

½ celeriac, peeled

2-3 tbsp olive oil

1 handful fresh thyme, leaves picked

2 garlic cloves, finely chopped

½ tsp sea salt

Decent pinch of ground black pepper

3- 4 tbsp water or stock

2 pork loin chops

1 tbsp olive oil

Small handful parsley sprigs 1 Scrub the celeriac bulb clean and peel away any knobbly bits. Cut off the bottom 1cm so it sits flat for cutting. Dice into 1cm cubes. Put a heavy-based saucepan on high heat, add a few good lugs of olive oil, the cubed celeriac, thyme and garlic, plus the seasoning. Stir to coat and fry quite fast, giving a little colour, for 5 minutes.

2 Reduce heat, add the water, cover and simmer for about 20-25 minutes until tender.

3 While the celeriac simmers, cook the pork chops. In a pan with a small amount of oil, brown the chops well on one side. Turn and continue cooking until cooked through. Add the cooked celeriac and sprinkle with parsley.

4 Serve from the pan, pouring over any pan juices.

Root vegetables can make a hugely satisfying meal or side dish and the less popular they are – think turnips – the more economical they are for the family budget. Branch out with these nutritious edibles. Satisfy your soul! Nici Wickes FOOD EDITOR...