A top tier warm winter salad.
Ingredients
Makes 2-4 portions1 celeriac, peeled and cut into rough chunks
Oil for roasting
A few sprigs thyme
2 cloves garlic
Salt and pepper
2 tbsp capers
1 tsp Dijon
1 tbsp evoo
1 tsp white wine vinegar
A handful of parsley, washed
A handful of baby chard, or other salad leaves of choice, washed
Recipe
1. Mix together the celeriac, thyme, garlic and oil. Spread out on a baking sheet and roast at 185c for 30-40 mins until tender
2. Blitz the Dijon, olive oil, vinegar, parsley (keep a few leaves aside for garnish), capers (keep half aside for garnish), roasted garlic until smooth in a blender
3. Arrange the celeriac, parsley, leaves and capers on a plate and drizzle over the salsa verde
RECENT RECIPES
Pumpkin & sage pasta
The most magnificent creamy bowl of creamy pumpkin pasta with crispy sage leaves. Guaranteed to see you through some chilly evenings.
Seasonal spotlight: fennel
Fennel is undoubtedly one of my favourite ingredients. It is such a chameleon, changing flavour so much between raw and cooked. I love it in all its guises. Gently caramelised, diced and used in the base of recipes, finely sliced and tossed raw into salads. Here are some of my favourite ways to eat it.…
Fennel, freekeh and lemon
A really nourishing plate of food. There’s so much depth of flavour in the grains. Anisey fennel and a marmeladey bitterness from the whole diced lemon.
Leave a Reply