Celeriac Apple Onion Casserole Recipes

APPLE & CELERIAC SOUP

Steps:

• Heat half the oil in a large pan. Slice the onions and roughly chop the celery, and cook over a medium heat for 10 minutes until soft.
• Chop the celeriac, core and quarter the apples and add to the pan. Pick in the thyme leaves and cook for 2 to 3 minutes.
• Add the stock, season, and simmer over a low heat for 30 minutes until the celeriac is tender.
• Remove from the heat and blitz with a hand blender until smooth. Stir in half the crème fraîche.
• Heat the remaining oil in a pan and fry the sage leaves until crispy.
• Spoon the soup into bowls and top with the remaining crème fraîche. To serve, drizzle with extra virgin olive oil and sprinkle with the crispy sage leaves and hazelnuts or grated horseradish.

CELERIAC, POTATO, LEEK AND APPLE SOUP

Steps:

• Heat the olive oil in a large, heavy soup pot over medium heat and add the onion, leeks and a pinch of salt. Cook, stirring, until tender, about 5 minutes. Add the celeriac and a generous pinch of salt, cover partially and cook for another 5 minutes, stirring often, until the celeriac has begun to soften. Add the potatoes, apples, water or stock, salt to taste, and the bouquet garni. Bring to a boil, reduce the heat, cover and simmer 1 hour, or until the vegetables are very tender and the soup is fragrant. Remove and discard the bouquet garni.
• Blend the soup in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. The soup should be very smooth. Strain if desired. Return to the pot. Stir and taste. Adjust salt, add freshly ground pepper, and heat through. Serve in small bowls or espresso cups, garnished with thin slivers of celery leaves.

CORNED BEEF, SPINACH AND CELERIAC CASSEROLE

Steps:

• Preheat oven to 400°.
• Cook pasta until just a minute or two before time according to package instructions. Drain. Cover with cold water and set aside. (The noodles will finish cooking in the oven.).
• In a sauté pan melt the first 2 tablespoons of butter. Add the onion and celeriac. Cook over medium heat until they start to brown. Remove from pan and set aside.
• Wash spinach, but do not dry. Add spinach to remaining butter in the pan. Sauté spinach until wilted. Add to onion and celeriac and mix.
• Melt remaining 4 tablespoons butter in the same saucepan over medium heat. Stir in flour until well blended to make a roux. Allow to brown slightly if you wish. This will add some depth of flavour.
• Whisk in mustard. Then slowly add wine (or chicken stock), to make a thick sauce. Then, still whisking, add stock and cook until thickened. Remove from the heat. Add a little of the sauce to the egg to temper. Then add back into sauce. Stir in both peppers, thyme and 1 1/2 cups of the cheese and heat until cheese is melted. Add salt to taste. (Remember, if your corned beef is already slightly salty adjust the salt down as you deem fit.).
• To assemble, place half of the noodles on the bottom of a buttered 9x9 casserole dish. Then add the shredded corned beef, and then the vegetables, in separate layers. Top with the remaining noodles. Then pour the sauce over the casserole.
• Distribute the bread cubes on top and sprinkle with remaining cheese. Bake for 30 minutes, or until hot and lightly browned.
• Serves 4 to 6.

SLOW-COOKED CELERIAC WITH PORK & ORANGE

Steps:

• Preheat the oven to fan 120C/conventional 140C/gas 1. Cut each leek into about five pieces, chop the carrots into pieces the same size as the leeks. Heat a large, lidded, flameproof casserole dish on the hob until it's very hot. Add 2 tbsp of the olive oil, then carefully tip the pork into the casserole and leave it for a couple of minutes to brown. Stir once, then leave for another couple of minutes. Using a slotted spoon, transfer the meat to a plate. Pour the rest of the oil into the dish, tip in the leeks, carrots and celeriac and fry for 3-4 minutes, stirring, until they start to brown. Add the garlic and fry for a minute more.
• Stir the pork and any juices into the vegetables, then pour in the wine, stock, orange juice and soy sauce. Throw in the rosemary and orange zest, season with salt and pepper, give it a stir, then bring everything to the boil.
• Cover the dish, transfer it to the oven and cook for 2 hours, stirring after an hour. Cook until the pork is very tender and the leeks fall apart when prodded with a spoon. (It can now be left to cool and then frozen for up to 1 month.) Leave to stand for at least 10 minutes, then spoon into bowls. Serve with crusty bread to soak up all those juices.

VEGAN CELERIAC SOUP WITH APPLE, LEMON & THYME

Steps:

• Heat the oil in a large saucepan on medium heat and add the chopped onions. Season with salt and pepper and cook for 5-6 minutes, stirring now and then until they start to soften.
• Next, add the diced celeriac, apple, and potato. Stir well and cook for a couple of minutes.
• Add the vegan stock, dried thyme, bay leaves, and nutritional yeast. Stir well, bring to a gentle simmer, and cook for 20 minutes.
• After 20 minutes, stir in the lemon zest and plant-based milk. Start with half of the zest and build from there depending on how much lemon flavour you want to come through. Cook for another 5 minutes or until the celeriac is tender. If necessary, add a little more water or stock.
• Once the celeriac is cooked through, turn off the heat, remove the bay leaves, and blitz until smooth using a hand blender (you could also transfer to a larger, more powerful blender).
• Adjust the seasoning and serve with homemade vegan cream, a squeeze of lemon juice, and chopped fresh parsley. This is also delicious when topped off with crispy tofu pancetta.

CELERIAC, APPLE & ONION CASSEROLE

Steps:

• Prepare the celeric and par boil it for 5 minutes.
• In a baking dish mix together the onion, apple. oregano and celeric.
• Sprinkle with paprika.
• Cover with foil.
• Place in 375 preheated oven for 30 miutes.
• Season with salt & pepper.