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Celeriac and Porcini Gratin - Organic Box News 2nd November, 2010

Mattby Matt, 9 yr ago in Blog
Comments | Tags: Box News, celeriac

We’re using a fancy coloured carrot mix this week, so don’t be alarmed when you scrub the dirt off them! Purple sprouting broccoli is traditionally a spring vegetable but new varieties are now available that will flower in mild spells throughout autumn and winter. The UK grown green broccoli is finishing now and in the winter is imported from Spain, so purple sprouting is a useful local alternative. This week’s batch is Yorkshire grown, as are the tomatoes and the ‘January King’ cabbages in the potato free boxes. The celeriac is from Herefordshire.


If you have a favourite potato and would like buy a sack (25kg) or half sack, they cost £17.50 and £9 respectively. We usually have Desiree, Sante, Cara and Marfona in stock and should be getting some Arran Victory in a couple of weeks. You may find buying in bulk and switching to a no-potatoes box is useful at this time of year; not only do they store well now, we all tend to eat more of them.

Celeriac and Porcini Gratin

We stock a good value dried porcini mushroom (‘cepe’ in French) £4.95 100g. They are a very useful ‘store-cupboard’ item and have a lovely intense flavour.

  • 20g dried porcini ,
  • 2 tbsp butter or olive oil,
  • 1 onion finely sliced,
  • 1 celeriac (about 600g, peeled and very thinly sliced),
  • 3 cloves garlic finely chopped,
  • 100ml double cream,
  • 100g gruyere, emmental or cheddar cheese,
  • salt and pepper

 

  1. Soak the mushrooms in a little warm water for 10 minutes.
  2. Heat the butter or oil in a large pan and gently cook the onion for 5 minutes.
  3. Add the garlic, celeriac slices and 800ml water or stock and boil for 15 minutes.
  4. Squeeze the liquid from the porcini, chop them finely and add them, with their strained soaking liquid, and the cream to the pan.
  5. Simmer until the liquid is reduced to the consistency of double cream and the celeriac is tender. Season well.
  6. Transfer to an ovenproof dish, scatter on the cheese and grill until the cheese is bubbling.

(Based on a recipe from ‘The Cranks Bible’ )

The winter season for European citrus fruit is starting; the clementines are Spanish and the grapefruit Italian. This week’s English apples are ‘Beauty of Babylon’Beauty of Babylon  id= and ‘Egremont Russet’ and the pears are ‘Comice’.
 

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