It has been a while since I’ve posted anything online, for no other reason than being out of the habit and finding the ‘right’ time with two small children.
In these disconcerting times we are all going out less for specific ingredients for recipes and coming up with creative alternatives with what we have. I love this style of cooking because I find it immensely satisfying using up ingredients I have lurking about in unusual ways. I hope you like this one, it was inspired by watching endless potato fondants on masterchef and a lovely box of fresh greens in my weekly veg box from Ten Mile Menu. The salsa verde was delicious the next day too with some grilled cheddar on sourdough toast! This recipe serves 3 people or 2 generous portions.
Celeriac fondant on a bed of greens and beans topped with salsa verde
1 small Celeriac peeled and cut into 2cm slices
Tablespoon of butter
450ml of vegetable stock- 1 stock cube
Clove of garlic sliced thinly
small nub of ginger minced
Tin of cannellini beans (any white beans will work, for example chickpeas, butter beans etc)
Chard leaves chopped (handful)
Small leek chopped
Savoy cabbage chopped (4-5 leaves)
Handful of flat leaf parsley
1/2 the amount of coriander
teaspoon of dijon mustard
tablespoon of red wine vinegar
small garlic clove
good glug of extra virgin olive oil
Firstly prepare all of the vegetables, it makes the dish easy peasy to put together once you have chopped everything and put into bowls.
Cut the celeriac into 2 cm slices and shape as you wish, circles with a cutter or a square perhaps. Keep the extra bits of celeriac for a soup or roasted veg. Heat the butter and oil in a deep pan to medium-high heat, I used a thick wok style pan. Fry the celeriac on both sides until golden, about 4 minutes on each side. Then add the stock to near the top of the pieces of celeriac and throw in the garlic and ginger for extra flavour, bring to a gentle simmer, turn the heat down to low and cover the pan for 25 minutes to cook.
Whilst this is cooking make the salsa verde, in a nutribullet or food processor add all of the salsa verde ingredients and whizz until smooth. Tweak with olive oil for a spoonable texture and add salt and pepper to season.
When the celeriac is done place the pieces of celeriac onto a warmed plate and leave aside. Pour out the stock into a jug leaving a few tablespoons of the buttery stock in the pan to cook the leeks on a medium heat for 5 minutes until the stock has evaporated and the leeks look done. Then add the shredded vegetables and beans with a good twist of pepper and pour on more stock, put the lid on the pan for 2 mins to cook the veg then take off the lid and cook on a highish heat evaporate. This is all fairly quick, 5 minutes max so the veg retains its colour. I used most of the stock and the veg soaked up all the salty rich flavours of the stock. A twist of black pepper to finish.
Spoon the stew into a bowl, top with a celeriac fondant and spoon on the tangy salsa verde. Perfect with a glass of buttery chardonnay.