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 Celeriac makes a smooth and creamy soup |
The celebrity of celeriac and a niche for quiche
Clare Latimer offers some suggestions for making the most of the goodness from winter vegetables with hot comforting meals
IF I were a winter vegetable, I would certainly be a carrot or celeriac so that I could be tucked up in the soil or maybe just brave being a cauliflower wrapped tightly in green leaves.
It is tough out there in the fields at this time of year, but thank goodness for them as they add a real comfort to winter. I find that when buying vegetables, I often sway towards the more obvious veggies such as green beans. But then looking at where they have come from, they get firmly crossed off my list and I buy British.
And by the way, anyone feeling hungry and adventurous, St Paul’s School in Elsworthy Road is opening its doors and converting into a “restaurant” for lunch on Saturday, and for all us EastEnders fans, the fair is being opened by Jack Branning (actor Scott Maslen) so come along and give your support to the school and have a meal and some local fun.
Celeriac Soup
One of the most comforting and smooth creamy soups in
existence and no dairy for those it matters too, except the added cheese at the end.
Serves 4
Ingredients
1 tbsp olive oil
2 large onions, peeled and chopped
500g large potatoes, peeled and chopped smallish
1 kilo celeriac, peeled and chopped smallish
1 litre chicken or vegetable stock
1 stalk sage, about four leaves
200g Feta cheese, crumbled
Freshly ground black pepper
Method
Pour the olive oil into a large heavy based saucepan and then add the onions and cook for three minutes or until softened, but not
browning. Add the potato, celeriac, stock and the sage stalk. Bring to the boil and simmer gently for about 25 minutes or until the celeriac is tender. Remove and
discard the sage stalk. Pour into a blender when slightly cooled and whizz on high until smooth. Check for salt and then add some fresh ground pepper.
When you’re ready to eat, reheat the soup to just simmering and then pour into serving bowls. Crumble over the feta cheese and serve.
Cauliflower and Bacon Quiche
This makes a good change, but be careful adding salt, as the Parmesan is quite salty and also the bacon but I would add a little into the filling, as I am a salt freak! In this recipe I give you the quick and simple way to make and bake pastry without lining. Have a go and see what you think!
Serves 4
Ingredients
175g plain flour
75g butter
Freshly ground black pepper
1 tbsp Parmesan, freshly grated
Small handful freshly parsley, chopped finely
1 small cauliflower, cut into smallish florets
25g butter
1 small onion, peeled and chopped finely
100g unsmoked streaky bacon, roughly chopped
3 large free-range eggs
284ml carton double cream
175g cheddar cheese, grated
1 handful chives, chopped, if you can get them
Freshly grated nutmeg
Method
Preheat the oven 200C/ 400F/Gas 6.
For the pastry, put the butter, flour, parsley and Parmesan into a blender and mix until the mixture resembles breadcrumbs, then
add a little cold water and blend until the mixture forms a dough ball.
Remove and knead on a floured surface.
When smooth, roll out to a 6mm thickness and then line a 22.5cm quiche dish and trim off the edges.
Oven bake for ten minutes, remove and press down the slightly risen pastry with the bottom of a mug or small plate.
Return to the oven and cook for a further 10 minutes or until cooked but not brown
Bring a saucepan of salted water to boil, add the cauliflower and cook for five minutes.
Drain well and leave to cool.
In a frying pan, melt the butter and add the onion and bacon, frying gently for four minutes or until the onion is softened.
Mix the eggs, cream, cheese, chives and nutmeg with black pepper and salt to taste. Stir in the cauliflower and bacon mix and pour into the pastry case.
Bake for 30 minutes or until golden and the filling is set and gently browning on top.
Leave for about 15 minutes and then serve warm.
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