3 more ways with celeriac

Celeriac ‘pasta’ with artichokes, black pepper & sage butter

SERVES 2 PREP 15 mins COOK 5 mins EASY V

Squeeze some lemon juice into a bowl of water. Shave long ribbons from

1 medium peeled celeriac using a vegetable peeler and drop into the bowl. Keep anything you can’t peel for stock. Bring a large pan of salted water to the boil and cook the ‘pasta’ for 1 min. Drain, reserving some of the cooking water. In a non-stick pan, melt 40g butter. Add

6 sage leaves and 1/2 tsp freshly ground black pepper, swirling the pan until fragrant. Toss in a handful of chopped artichoke hearts from a jar and fry, stirring, until coated. Add the celeriac ‘pasta’, a splash of the reserved water and a squeeze of lemon. Toss and season. Top with grated parmesan or a vegetarian alternative.

GOOD TO KNOW calcium • folate • fibre • 2 of 5-a-day • gluten free

PER SERVING 316 kcals • fat 24g • saturates 13g • carbs 9g • sugars 4g • fibre 17g • protein 7g • salt 3.1g

Celeriac cooked in olive oil

SERVES 2 as a side PREP 5 mins COOK 15 mins EASY V

Peel 1 medium celeriac and cut into bite-sized chunks. Put in a saucepan with 2 tbsp extra virgin olive oil and 1 bay leaf or thyme sprig, depending on what you have. Season with a pinch of sea salt, cover and slowly cook over a medium heat. Cook, shaking the pan every so often, for 10-15 mins until the veg is tender, then remove and discard the bay leaf or thyme sprig. Serve as a side dish, or mash with a little more olive oil and top with a poached egg. You could also blitz it in a food processor with a dash of oat milk for a creamy purée, or stir in some creamed horseradish to eat with roast meats.

GOOD TO KNOW vegan • healthy • folate • fibre •

1 of 5-a-day • gluten free

PER SERVING 214 kcals • fat 14g • saturates 2g • carbs 11g • sugars 8g • fibre 14g • protein 4g • salt 0.9g

Shaved celeriac, hazelnut & mushroom salad with lemon & thyme

SERVES 2-4 PREP 15 mins COOK 10 mins EASY V

Roast 30g hazelnuts for 8-10 mins at 200C/180C fan/gas 6, rub with a clean tea towel to remove the skins and roughly chop. Peel 1 small celeriac, then finely shave using a vegetable peeler. Put in a bowl and drizzle over

1 tbsp lemon juice. Toss to combine. Finely slice 125g chestnut, oyster or king oyster mushrooms lengthways (they should be very fresh; if they aren’t, fry them in a little butter). Toss with the celeriac. Whisk 80ml extra virgin olive oil with the leaves of 2 thyme sprigs, the juice of 1/2 lemon and a pinch of sea salt. Stir in the hazelnuts. Shave 20g parmesan or a veggie alternative into the bowl with the celeriac and mushrooms. Drizzle over the dressing and top with more cheese.

GOOD TO KNOW 1 of 5-a-day • gluten free

PER SERVING (4) 277 kcals • fat 27g • saturates 4g • carbs 2g • sugars 2g • fibre 4g • protein 5g • salt 0.6g