Celeriac, Seasonal Ingredient for March - Eastwood Hall
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Celeriac, Seasonal Ingredient for March

24/02/21

Celeriac can often be overlooked because of its knobbly, odd-shape but its subtle celery-like flavour with nutty overtones is delicious. Try our celeriac recipes from the comfort of your own at home.

Celeriac and apple soup, salsa verde, sourdough croutons

Serves 4

Ingredients

  • Celeriac 450g
  • Onions 170g
  • Double cream 250ml
  • Garlic 10g
  • Bramley apple 250g
  • Sourdough 100g
  • Rapeseed oil 150ml
  • Parsley 25g
  • Capers 15g
  • Pickled gherkins 15g
  • Vegetable or chicken stock cube 2
  • Water 1500ml (to make stock)

Method

Soup

  • Peel and dice, onion, apples and celeriac
  • Sweat onions in pan with chopped garlic for 10 minutes with 50% of the rapeseed oil until softened and add diced celeriac the vegetable or chicken stock cook for further 10 minutes until celeriac is partially cooked
  • Add prepared apple and cook until softened.
  • Add cream and season with salt and blend until smooth.

Salsa verde

  • Chop capers, gherkins and parsley and combine with the remaining rapeseed oil, season with salt and reserve for garnish.

Sourdough croutons

  • Dice the sourdough bread and cook in a 200 degree oven for 10 minutes until golden and crisp

To serve

  • To serve add the soup to the bowl, salsa verde and dress remaining oil from salsa around, finally add croutons

Benefits of celeriac

  • Low in fat and calories
  • High in fibre, potassium vitamin B6, C and K

Benefits of apples

  • High in vitamin C and antioxidant

Benefits of Rapeseed oil

  • Lowest in saturated fat of any oil
  • High in omega 3,6,9
  • Vitamin E, (powerful antioxidant)
  • Sustainable alternative to olive oil
  • High in monounsaturated fats (good fats)

Did you know?

Within The Venues Collection all of the apples, celeriac, onions and cream are from British based producers, as well as our rapeseed oil, which is an excellent alternative to olive oil, it is sustainable and great in flavour. This recipe can easily adaptable to be vegan and gluten free by using alternatives instead of cream and sourdough but is also a lovely dish without either ingredient.

We offer fresh seasonal soup in all of our venues as part of our daily menus.

Want more? Make it a salad!

As an alternative to this recipe and to provide a great accompaniment, all of the fruit and vegetables can be chopped, grated to make a great slaw or raw style salad, simply swap the double cream for some crème fraiche, mayonnaise or vegan alternative. Why not try frying the capers until crisp to add to the top for great texture!