Celeriac & Garlicky Carrot Swirl
A creamy mash of celeriac, onion, potato with yoghurt and fenugreek and a coriander garlicky carrot twist.
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Servings: people
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.
Notes
Boiling the garlic gives a softer flavour - if you prefer sharper, spicy garlic - grate and soften it in a little butter, and combine it with the pureed carrot.
