This enormous celeriac was just begging to be taken home and cooked! Equally good on it’s own or as a side dish with meat, this recipe is based on a Stephanie Alexander recipe which is based on a Deborah Madison recipe……
First, heat some olive oil in a heavy pot and gently fry a diced onion, 1-2 diced carrots, 2 diced sticks of celery and a bay leaf until slightly wilted. Now add a finely diced clove of garlic, then a cup of brown lentils, 1½ cups of chicken stock (or vegetable stock for vegetarians) and a celeriac (or half depending on size) diced into 1 cm (½”) cubes. Simmer until the lentils are cooked but not mushy and the celeriac not too soft. Now heat some grape-seed oil in a small frypan and add ½ a cup of walnut pieces, heating them gently without browning. Add the walnuts and oil to the celeriac together with 2-3 tablespoons of chopped parlsey and a dash of sherry vinegar. Season with salt and freshly ground black pepper.
michelle picker cooks 