Celeriac barley ‘risotto’ with hazelnuts and roasted bone marrow
1 HOUR | SERVES 4 | EASY
This delicious dish can easily be modified to a vegetarian dish by omitting the bone marrow, and ensuring the cheese is vegetarian. It can also be vegan by replacing the butter and parmesan with vegan versions.
celeriacs 2 small, peeled and cut into 2cm cubes butter 60g, plus a few knobs vegetable stock 1 litre pearl barley 100g onion 1 large, finely chopped garlic 1 clove, finely chopped celery seeds 1 tsp white wine 50ml parmesan 40g, finely grated, plus a few shavings to serve marrow bone 1 piece, split lengthways (ask the butcher to do this) roasted hazelnuts 30g, halved
• Heat the oven to 200C/fan 180C/gas 6 and toss half of the diced celeriac on a baking tray with a few knobs of butter and some seasoning. Roast for 30 minutes, tossing halfway until golden and cooked through.
• Cook the remaining celeriac in a large pan of lightly salted boiling water until cooked through, drain and tip into a blender or food processor, and whizz until smooth. Bring the vegetable stock to a simmer, add the pearl barley and cook following pack instructions until cooked through. Drain but keep the vegetable stock for later.
• Heat 30g of the butter in a frying pan and gently cook the onion for 15 minutes until translucent. Add the garlic and celery seeds, and cook for 2 minutes. Pour in the wine and reduce until almost all bubbled away. Stir in the cooked barley, celeriac purée and roasted celeriac and heat through, adding enough of the reserved stock to loosen it to risotto texture. Stir in the remaining butter and parmesan, and season to taste.
• Use a spoon to remove the marrow from one half of the bone, cut into 3cm cubes, put onto a roasting tray and season. Put into the oven for 4-5 minutes until golden on the outsides (you can freeze the other half to use later).
• To serve, divide the risotto between four plates and scatter over the parmesan shavings, hazelnuts and bone marrow cubes, as well as any rendered fat from the tray.
PER SERVING 564 KCALS | FAT 36.9G SATURATES 10.2G | CARBS 33.7G | SUGARS 10.8G FIBRE 12.4G | PROTEIN 11.3G | SALT 2.1G