Celeriac/ Parsnips

(All Recipes have Gluten-Free Options)

Parmesan Baked Parsnips (Serves 8)

This is a delicious way of cooking parsnips, they do not taste particularly cheesy, just very crunchy!  I found the recipe in Delia Smith’s Christmas cookbook. They can be prepared in advance and frozen – just defrost first before cooking.

1.25kg parsnips

175g plain flour (gluten free if required)

50g Parmesan cheese, grated

Sea salt and black pepper

Groundnut oil

Knob of butter

  1. First of all combine the flour with the Parmesan cheese, salt and pepper.
  2. Peel the parsnips, halve then quarter them, cutting out the tough woody centres. Place the parsnips in a saucepan and cover with boiling water and some salt. Cover with a lid and bring to the boil, boil for 3 minutes.
  3. Meanwhile have a large kitchen tray ready.
  4. As soon as the parsnips are ready, drain them and whilst they are still steaming drop them, a few at a time, into the flour and Parmesan mixture, ensure they get a good coating before transferring them to the tray.
  5. Place the tray with the parsnips in the fridge (or freeze) until you are ready to cook them.
  6. To roast them, place a large roasting tin with enough groundnut oil to just cover the base and the knob of butter in an oven, and preheat it to 200’c fan. When the oven is ready, remove the tin, place it on the hob over a low heat and carefully place the parsnips in the tin (with tongs) side by side. Baste them with the hot fat before placing the oven for 20 minutes.
  7. Remove the tin from the oven, turn over the parsnips and drain off any surplus fat. Return to the oven and continue to bake for a further 15-20 minutes until they are crisp and golden.
  8. Serve straightaway.

Creamed Cabbage & Celeriac with Pancetta (Serves 4)

This is a wonderfully luxurious way of serving cabbage, the flavours of the celeriac and carrots are fantastic alongside the cream. It goes well with beef and game dishes. You could prepare it up to stage 2 and leave it to one side, then reheat when needed, adding the cabbage and cream just before serving – this makes it an easy dish to serve to guests.

100g streaky bacon, chopped

Olive oil

400g carrots, peeled and diced

½ celeriac, peeled and diced

50g unsalted butter

1 small Savoy cabbage, trimmed and finely shredded

200ml double cream

Sea salt and black pepper

  1. Heat a little olive oil in a large sauté pan and fry the chopped bacon until golden brown. Add the carrots and celeriac, sweat the vegetables for 6-8 minutes until softened.
  2. Add the butter and stir through the cabbage. Cook for 3-4 minutes until the cabbage is tender. Pour in the cream and simmer to reduce slightly. Season generously with salt and pepper before serving.

Purée of Potato & Celeriac with Garlic (Serves 4)

The combination of flavours in this purée are perfect to accompany dishes such as stews and casseroles, particularly those made with game like Venison Casserole with Maderia (recipe here).

500g celeriac

225g potatoes (such as Maris Piper)

2 cloves garlic, peeled

25g butter

75ml double cream

Sea salt and black pepper

  1. Peel the celeriac and cut into 2cm cubes. Peel the potatoes and cut into slightly larger cubes.
  2. Put the celeriac and potatoes into separate pans, each with a clove of garlic. Cover with boiling water, add some salt and simmer for about 10 minutes, until they are tender.
  3. Drain, place them together in a bowl, add the butter and cream and use a hand held electric whisk to purée them.

Simple Celeriac Mash (Serves 4)

This  is what I call my ‘rough and ready’ celeriac mash – I also cook another recipe with potato and garlic which is more of a purée, so more refined. This ‘rough and ready’ version is excellent for a quick midweek supper; the texture and flavour, with its hint of lemon, complements the venison mince perfectly (recipe here).

500g celeriac, peeled and chopped into 2 cm pieces

35g unsalted butter

2 teaspoons chopped thyme

1-2 tablespoons lemon juice (to taste)

Sea salt and black pepper

  1. Place a pan over a medium heat, add the butter, when melted add the celeriac and thyme, seasoning with salt and pepper. Cover with a lid and cook for 15-20 minutes adding the lemon juice halfway through cooking.
  2. Remove the lid and cook for a further 5 minutes until soft.
  3. Mash and check seasoning (adding more lemon juice if required).