Friday, 8 May 2015



I am a big fan of celeriac, the unsung hero of the vegetable world, knobbly, odd-shaped, it has a subtle, celery-like flavour, with nutty overtones. Celeriac is available year round but is at its best from September to April. Choose a firm root that feels heavy for its size. Avoid those that are discoloured. This is a very comforting dish that can be eaten on its own as a lunch, or feel free to pair it with something else to make a more substantial meal.


1 Celeriac, peeled and cut into chunks                      
125g Butter or so
Leaves of head of celery, chopped
4 eggs
Salt and black pepper


Place the celeriac in a sauce pan of salted water, bring to the boil, and cook for about 25 minutes. Check with a knife for softness. When cooked drain the celeriac thoroughly, otherwise you will have a soggy mash. On a gentle heat mash the celeriac in a pan with butter, as much butter as you feel the celeriac will absorb. Season to taste.

Preheat oven to 200°C/Gas Mark 6. Next, mix the chopped celery leaves into the celeriac. Place this mixture into a warm ovenproof dish, and make four indents in the surface of the mash, into which break four eggs. Place two small knobs of butter on top and bake in the oven for about 5 minutes, keeping an eye on it until the egg whites are firm, but the yolks are still a little runny.


Serve straight away. Enjoy......

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