Serves 2
Celeriac is one of those vegetables that’s in season for many months but I’ve probably eaten it less than 10 times in my life.
For this recipe, I have brought celeriac together with the acidity of lemon which tastes so fresh. I think celeriac works really well when roasted which is why I have made this traybake.
My mission is to try and incorporate more celeriac into of my meals and inspire others to do the same.
Ingredients
2-3 leeks or 2 white onions
2/3 celeriac
1/2 medium cauliflower, including leaves
1/2 bulb of garlic
1 lemon
2 tbsp oil
3/4 sprigs of rosemary
1 tin of butter beans, drained (400g)
salt and pepper to taste
100g brown rice
700ml stock
step 1
Preheat oven to 200ºC. If using leeks, chop into 1 inch chunks, if using onions, peel and cut in half then into 5 wedges. Peel the celeriac, making sure to remove all of the knobbly, dirty bits and chop into small rough cubes. Place both into a large bowl.
step 2
Remove the cauliflower stalk and save for another recipe. Cut the florets in half or so, making sure they aren’t too small. Add to the bowl.
Take the leaves and cut straight down the stalk, cut in half or thirds depending on their size. Save these for later in the recipe.
step 3
Crush the garlic bulbs with you palm against the chopping board and peel. Add to the bowl.
step 4
Zest the lemon and set aside for later. Cut the lemon into 6-8 wedges, make sure there aren’t any pips and then add to the bowl.
step 5
Add the beans, rosemary, oil and salt and pepper seasoning to the bowl and combine with your hands until everything is equally mixed. Transfer to a large baking tray and roast for 30-40minutes, stir occasionally.
step 6
Whilst that cooks, add the stock and brown rice in a medium saucepan and simmer until cooked with a slight bite.
step 7
Add the leaves to the tray, and roast for another 15 minutes.
step 8
Check everything is sufficiently cooked and then stir through the rice and roast for a further 5 minutes to allow the rice to heat through.
step 9
Remove from the oven, sprinkle with a little of the lemon zest, season to taste and serve.
Notes
- For the leftover celeriac, cut into chips, season and roast. Delicious dipped into tahini.
- Whenever cooking with lemons, remember not to waste the zest! If I don’t require it for the recipe I am working on, then save in a sealed container which you can keep in the fridge or freeze. (Also applies to oranges, limes etc)
- If the traybake still seems a bit undercooked after 40 minutes, don’t add the cauliflower leaves. Instead, cover in tinfoil and give some more time before removing the foil and adding the leaves.
- To incorporate some greens, try stirring through pesto. My kale stalk pesto recipe is perfect for this.
- The rice can easily be substituted for alternative grains or serve with a roasted jacket potato.
Allergens: celery (in the stock)
Try my Celeriac Chips recipe
Comments