Derived from wild celery the celeriac vegetable is an edible root that has been used in Europe since ancient times. The flavour is similar to celery and parsley with a slight nuttiness and contains vitamin C potassium and phosphorus. Celeriac is actually available throughout the whole year but is best between September to April so its time to enjoy another one of Britains homegrown veggies.
Not sure how to cook with celeriac?… Why not try out this salmon dish with tarragon brown butter and celeriac almond puree
This recipe serves 4 people
INGREDIENTS
- 1.5KG CELERIAC, PEELED AND CHOPPED
- 2 CUPS (500ML) UNSWEETENED ALMOND MILK
- SEA SALT FLAKES
- ½ CUP (125ML) SINGLE (POURING) CREAM
- 800G SALMON FILLET, SKIN ON, CUT INTO SQUARES
- EXTRA VIRGIN OLIVE OIL, FOR BRUSHING
- CRACKED BLACK PEPPER
- 50G UNSALTED BUTTER, CHOPPED
- ¾ CUP TARRAGON LEAVES
- 4 CUPS WATERCRESS, TO SERV
INSTRUCTIONS
- Place the celeriac, milk and salt in a medium saucepan over high heat and bring to the boil. Cover with a lid, reduce heat to medium and cook for 15 minutes or until the celeriac is tender. Add the cream and, using a hand-held blender, blend until smooth.
- Place a large, non-stick frying pan over high heat. Brush the salmon with the oil, sprinkle with pepper and cook, skin-side down, for 5 minutes or until the skin is crispy. Turn and cook for 1 minute. Add the butter and tarragon and cook for a further 2 minutes or until nut brown.
- Divide the celeriac almond puree between plates and top with the salmon, butter, watercress, salt and pepper to serve.