Swirly veg is my new craze, an ideal method of preparing winter root vegetable crops that are readily available and inexpensive. Celeriac and garlicky carrot swirl tick all the boxes; it is nutritious and easy to prepare.
The celeriac is pureed with a potato, onion and yoghurt with a hint of fenugreek. The carrot is unashamedly garlicky with a hint of coriander.
Preparation
It is super simple to make as the vegetables are all boiled or steamed together in one pan and then pureed individually with their various flavourings. Add a little butter to the carrot and yoghurt to the celeriac. The idea is that the carrot flavour pops through the gentle, soft taste of the celeriac.
The only drawback with celeriac is in its preparation. Peeling is difficult; its tough, awkward skin hides its delicious interior. I tend to adopt the same method as butternut squash. Cut in half and then work my round with a small sharp knife, removing the skin. Unless you have a deluxe vegetable peeler, this seems the safest and easiest method. As you work, drop the sections of celeriac into acidulated water as it browns very quickly.
This a good recipe for vegetarians wanting a little low-carb but high-fibre comfort food, and ditto for vegans who can swap the butter and yoghurt for plant options.
Options
There are quite a few options in the recipe – fresh coriander or powdered for the carrots. You boil the garlic or use raw softened in a little butter. This depends on how strong you want the garlic to be. I also suggest Greek yoghurt, crème fraîche or sour cream in the celeriac – this is very much down to your preference and what is in the cupboard – because you are not cooking the yoghurt – all three are interchangeable with slightly creamier or sharper in taste.
I have garnished it with freshly shredded celery leaves, but you could use parsley or coriander. Likewise, sprinkle with some cheese, pop it under the grill for a few minutes, or top with toasted almonds.
It is versatile and great with a Sunday roast, especially as you can prepare it in advance. It is equally happy alongside a midweek grilled sausage or on its own with a big green salad.
Lots more vegetarian ideas here.
Celeriac & Garlicky Carrot Swirl
Ingredients
- 1 med-large celeriac
- 3 large carrots
- 1 medium onion
- 1 large potato
- 3 large cloves garlic
- 1 small lemon – cut in half
- ¾ tsp ground fenugreek
- ½ tsp ground coriander or a generous tbsp of finely chopped fresh coriander
- approx 80 g butter
- 3-4 tbsp Greek yoghurt, crème fraîche or sour cream the sour cream and crème fraîche will result in a smoother, richer puree, but use what is to hand and you prefer
- olive oil
- salt and freshly ground pepper
- 1 small bunch parsley or celery leaves to garnish
Instructions
- Peel and chop the celeriac into acidulated water (using half the lemon). Celeriac browns quickly, so this is important.
- Peel and chop all the remaing vegetables into similar sized pieces as the celeriac.
- Bring a large pan of salted water to the boil and add all the vegetables plus the garlic cloves – you don't need to peel them.
- When soft, remove all the vegetables, putting the carrot and garlic on one side and keeping them warm. (see notes below on garlic)
- Toss the remaining vegetables in some olive oil and half the butter. Add the fenugreek and a good grinding of black pepper. Puree, add the yoghurt, more butter, and squeeze of lemon until you have the right consistency and are happy with the flavour. You may need to add a little more salt. Use celery salt if you have it on hand.Cover and keep warm.
- Peel the garlic and puree with the carrot, coriander and the remaining butter. Again, add more butter, salt and freshly ground pepper until you are happy with the flavour.
- Put the celeriac puree into a warmed serving bowl and swirl in the carrot. Garnish with finely chopped celery, coriander, chives or parsley. Alternatively, you can top it with grated cheese and cook it for 5-10 minutes. This is particularly good if you want to prepare in advance as part of a bigger spread.
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