Along with other roots, celeriac is now in season and we are noticing a growing interest in this earthy if somewhat rough looking vegetable. The untidy skin scrubs up and peels off to reveal a creamy white fleshed root . Here's a tasty recipe from the archive:
1 medium celeriac, peeled and diced
300g spinach removed from tough stalks and finely shredded
1 large potato peeled and diced
1 onion chopped
2 cloves garlic finely chopped
a 2.5 cm cube of root ginger grated
1 green chilli deseeded and chopped
1 tbsp vegetable oil
½ tsp of ground turmeric
¼ tsp ground ginger
½ tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
1 litre of vegetable stock
Heat the oil and butter in a large saucepan and gently fry the onion for 10 minutes, stirring occasionally.
Add the garlic, fresh ginger and chilli and cook for 2 minutes, then add the spices, potato and celeriac.
Stir for a couple of minutes to coat the vegetables with the spices, then pour in the stock, bring to the boil and simmer for 25 minutes.
Add the spinach, stir, and leave to cool for a minute before blending to a fairly coarse consistency.
The taste tests are in - so far: 0 people thought Curried Celeriac and Spinach Soup was Yummy 0 thought Yuck. What about you - Yum or Yuck?!