This one goes out to VJ ‘Mr Prudence‘ – anarchist, transphormetic blogger, psychic geographer, algorithmic obsessive and occasional ActionScript guru. The other day he confessed he was in possession of a celeriac and asked what he could possibly do with it. I’m afraid my advice was a dismissive “either mash it or chuck it in the bin”
A melancholic celeriac ponders algorithmic cookery
… so after a little research and by way of recompense, here is a variation on a River CafÃ© recipe.
Preparation time: 10 minutes
Cooking time: 30 minutes
Skill level: Easy
- celeriac – 300g – cubed
- chestnuts – 300g – cooked and peeled
- celery – 2 sticks – diced
- vegetable stock – 1 litre
- double cream – 100ml
- garlic – 2 cloves – crushed
- 2 bay leaves
- olive oil
Start by cooking the chestnuts in boiling water for around 15 minutes, allow to cool and peel (a fairly tedious process).
SautÃ© the celeriac and celery in the oil for a few minutes. Next add the garlic, whole peeled chestnuts and bay leaves and continue to cook for a few more minutes.
Add the stock, bring to the boil and simmer for 15 /20 minutes until the celeriac is soft. Liquidise roughly (leaving a few lumps for texture and variety), add the cream, bring up to heat and serve.
Now here’s a tip: We don’t use cream very much and so invariably end up with half a tub left over to go fizzy in the fridge. So now we pour any remaining cream into an ice cube tray and freeze for later use. These Lego-shaped ones are very good, although disappointingly can’t be stacked like the real thing.
Verdict: Pretty darn good. Quite a subtle chestnutty flavour with mild celery undertones. However, I didn’t photograph the end result as it was a fairly uninspired beige colour (Pantone 480).
Drink: A pair of Leffe and a single white.
Entertainment: ‘Still Game’, series 2, episode 9, followed by ‘Brazil’. I confess I nodded off before the end though this is by no means a reflexion on the film.