POTATO AND CELERIAC SAVOURY CREPES

125 g peeled potatoes
125 g peeled celeriac
2 tablespoons plain flour
2 eggs, beaten
2 egg whites (in addition to above)
25 ml double cream
25 ml milk
Oil for frying

Beetroot Dressing:

225 g cooked beetroot
125 g crème fraiche
1 tablespoon creamed horseradish
2 tablespoons chopped chives for dressing
Salt and pepper to taste

First prepare the beetroot dressing. Peel the beetroot and dice quite finely. Place in a bowl and stir in the crème fraiche and horseradish. Season with salt and pepper to taste. Cover and set aside.Next cut the potatoes and celeriac into cubes. Place in a steamer and cook over boiling water for 12-15 minutes, or until tender. Mash until smooth. Place in a clean pan for a few seconds to dry out. Allow to cool before adding the flour, whole eggs, egg whites, cream and milk. Beat thoroughly until smooth and then add lots of salt and pepper. Cooking the crepes will depend on the thickness you require. If available, use an oiled blini pan, but a regular pan will suffice if you have a metal ring to pour the mixture into. Otherwise, use a regular crepe pan, which will produce thinner crepes. Brush the pan of your choice with oil and when smoking pour in a quarter of the batter and immediately reduce the heat to as low as possible. Cook for 3-4 minutes until bubbles appear over the surface and the batter is almost set. Flip the crepe over and cook the other side; it will only need about 20 seconds. Keep warm in a low oven while you cook the other crepes. Serve with the beetroot dressing.

CELERIAC SALAD

225 g celeriac, peeled
5 tablespoons mayonnaise
1 tablespoon each gherkin and capers, finely chopped
2 tablespoon mixed herbs, chopped
Mustard to taste

Cut the celeriac into thin strips, or grate it on the coarse side of the grater. Mix all the rest of the ingredients together and stir thoroughly into the celeriac. Put in a cool place for several hours before serving so that the celeriac can soften in the sauce and the flavours combine.

GRATIN OF CELERIAC

1 large or 2 small celeriac
a little lemon juice
4 tablespoons parmesan cheese, grated
25 g (1 oz) butter
1 tablespoon bread crumbs
3 large cloves garlic, chopped
1 large onion, chopped
125 g (4 oz) of streaky bacon , chopped (optional)
3 tablespoons olive oil
1 large carrot, diced
1 kg (2 lb) tomatoes, skinned, chopped or 1 large can
150 ml (5 fl oz) dry white or red wine
salt and pepper
sugar
dried oregano
fresh basil

Preheat oven to 180°C/350°F/gas mark 4. Cut the celeriac into slices and peel. Rub the cut edges with lemon juice to prevent discolouration. Cook the slices in boiling salted water until just tender. Arrange in a buttered gratin dish, sprinkling parmesan cheese and dots of butter on each layer. Add the garlic, onion and bacon to a pan and heat with the oil until they are soft. Add the carrot, tomatoes and wine. Break down the tomatoes with a wooden spoon. If using fresh tomatoes, raise the heat and cook, uncovered for 15 minutes. If using canned tomatoes cook more slowly over a medium heat for 45 minutes. Add salt, pepper and oregano after the first 10 minutes. When the sauce is cooked, add the fresh basil and pour over the celeriac slices. Top with cheese, bread crumbs and dots of butter. Cook in the oven for 15 minutes and brown the surface under the grill. Serve with green vegetables.

WALDORF SALAD WITH CELERIAC

A delicious winter salad. Serves 4.

8-10 walnut halves
1 head celeriac
4 apples, cored
1 celery heart leaves
300 ml (1/2 pt) of mayonnaise
salt and pepper

Place the walnuts in a pan and cover with water. Bring to the boil, drain and peel the skin. Peel the celeraic and cut into thin strips and place immediately into a bowl of water with the juice of a lemon to stop it from discolouring. Repeat the same process with the apples. Drain the apples and celeriac and toss them in the mayonnaise. Season to taste and pile into the centre of a serving dish. Decorate with the walnut halves and the celery leaves.

CELERIAC AND POTATO MASH

Serves 4 to 6

800 g potatoes, peeled and cut into large chunks
1 celeriac, peeled and cut into large chunks
Salt and pepper to taste
120 ml milk or cream, warmed
4 to 6 tablespoons butter or olive oil

Boil potatoes until tender, about 15 minutes. Boil the celeriac separately until tender, about 10 minutes. Drain both. Mash together, thinning with the warm milk as you go. Season with salt and pepper, and stir in the butter to taste.

CELERIAC WITH MUSTARD AND CHIVES

Serves 4.

1 celeriac, peeled and diced into cubes
3 tablespoons crème fraiche or double cream
1 teaspoon dijon mustard
Salt and pepper to taste
1 small handful of chopped chives

Boil the celeriac in salted water until just tender, about 5 minutes. Drain, and combine in a frying pan with the cream and mustard over medium heat. Reduce the cream for a couple of minutes, season with salt and pepper, and sprinkle the chives on top just before serving.

SPICY BAKED CELERIAC

A lovely side dish to roasted fish and salad. Serves 4

1 medium celeriac
1/2 lemon
300 ml double cream or crème fraîche
60 ml white wine
1 teaspoon garam masala
Salt and pepper to taste
optional: chopped fresh coriander or parsley

Preheat your oven to 180°C, 350°F, gas 4. Peel the celeriac and slice it thinly, just before you are about to cook. Squeeze a little lemon juice over the slices to prevent them discolouring, and layer the slices in a greased shallow baking dish. Combine the cream with the wine and the garam masala, and season with a little salt and pepper to taste. Pour the mixture over the celeriac, cover with foil and bake for 30 minutes. Remove the foil and bake for 20 minutes more, or until the celeriac is tender and golden. Sprinkle with herbs and serve warm.

BRAISED CHICKEN WITH CELERIAC

Also great with parsnips, carrots, fennel or swede - serve with steamed veggies and rice, or garlic bread. Serves 4/p>

1 1/2 kg chicken (with skin and bone)
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons olive or vegetable oil
1 tablespoon butter
1 celeriac, peeled and cut into bite-sized chunks
300 ml chicken stock
1 tablespoon chopped fresh thyme, or 1 teaspoon dried

Pat the chicken dry and sprinkle with salt and pepper. Heat the oil in a large non-stick frying pan over a medium-high heat until it is hot but not smoking, then brown the chicken, starting with the skin sides down, and turn it over once after 8 to 10 minutes. Transfer the chicken to a plate and pour off all but 1 tablespoon of fat from the pan. Melt the butter in the pan, then sauté the celeriac until it is browned, which should take about 5 minutes. Add the stock and thyme, and boil, stirring up any brown bits, for 1 minute. Return the chicken to the pan, skin sides up this time, and add any juices from the plate. Reduce the heat to low and simmer, covered, until the chicken is cooked (20 minutes for white meat, 30 minutes for dark meat). Serve.

CELERIAC, HAM AND POTATO HOTPOT

For a vegetarian version, substitute lightly steamed veggies for the ham. Serves 4

2 onions, chopped
5 medium garlic cloves, minced
80 g butter
200 ml white wine
400 ml chicken or vegetable stock
450 g potatoes, chopped and boiled until just tender
450 g cooked ham, chopped
3 tablespoons crème fraîche
Salt and pepper to taste
2 handfuls of chopped fresh herbs, or 2 teaspoons dried
1 celeriac, peeled
50 g melted butter
40 g grated fresh Parmesan

Preheat your oven to 180°C, 350°F, gas 4. Heat the butter in large pan over a medium heat, add the onion and garlic and sauté until the onion is soft. Add the wine, stock, potatoes and ham, and simmer for about 7 minutes. Remove the pan from the heat and stir in crème fraîche and herbs. Season to taste with salt and pepper. Pour the mixture into an oven-safe dish. Grate the celeriac, mix with melted butter and Parmesan and season lightly with salt and pepper. Spread on top of the casserole and level it with a fork. Lightly cover the dish with buttered foil or baking paper and bake for 10 minutes. Remove the cover and bake for another 15 minutes until the topping is browned. Allow to sit for about 10 minutes before serving.

SIMPLE CELERIAC STUFFING

Serves 4-6

1 large loaf sliced, firm white bread (about 450g) 
2 handfuls chopped fresh parsley 
1 celeriac, peeled, diced 
1 large onion, diced 
2 tablespoons butter 
1 teaspoon dried thyme 
1/2 teaspoon salt 
240ml chicken or vegetable stock

Toast the bread then break into chunks. In a large frying pan over medium heat, melt the butter and add the onion and celeriac. Cook until soft, 15 minutes, stirring occasionally. Stir in thyme, salt and parsley. Place the bread in a large bowl and pour the stock over; add the vegetables and mix well. Preheat the oven to 180C, 356F, gas 4. Spoon into a greased baking dish and bake uncovered until browned.

HAM, LENTIL & CELERIAC SOUP

Garnish with fresh herbs and a dollop of crème fraîche or yoghurt - and serve with warm, crusty bread. Serves 4 as a main meal.

1 tablespoon butter or olive oil 
2 onions, chopped 
1 celeriac, peeled and chopped 
2 carrots, chopped 
1.3 litres chicken or vegetable stock 
200g green or brown dried lentils 
1 teaspoon crumbled dried rosemary 
2 large handfuls cooked ham, cubed

Heat butter in a large saucepan over medium heat; add onions, celeriac and carrots. Cook everything gently for about 5 minutes, or until the onions are nearly soft. Add stock, lentils and rosemary. Bring to the boil, then reduce heat and simmer for about an hour, or until lentils are soft. Add ham, and season to taste with salt and pepper.