We've always been big fans of "the ugly one"- celeriac, here at White Moss House. Before we retired from serving dinner ( 30 years at the top of the Good Food Guide!) Peter's soups were legendary.
One of his secret weapons was celeriac. We made soups fresh every day, using home made stock with herbs from our herb garden and fresh vegetables in season. The soups were NEVER thickened with flour, but vegetables were used to give the soup texture.
As autumn comes, celeriac can be found on the vegetable counter.What do you do with it? Well, the first coice is to make soup.
You can, of course, use potato to thicken a soup, but for a different flavour, try using celeriac.
Lots of people are puzzled by this strange knobbly vegetable, but the French love it. They even eat celeriac raw as Celeriac Remoulade.
Jamie Oliver loves celeriac- his "smashed celeriac" is so tasty!
I've written an article "What the heck can I do with celeriac?". Take a look- give the ugly one a try!
24/09/2011
We made the chutney, and apple butter, and the apple cake
Apple chutney- done.
Apple butter- done! ( as Gordon Ramsay would say!)
Now we've just made Delia's apple loaf- it's in the oven right now. Here's the link if you want to try Delia's apple and pecan loaf. It's smelling wonderful. Shame about the diet.
We've still got loads of windfalls left, and the next thing I'm planning to do with them is to make and freeze apple sauce for Christmas. I make a special apple sauce by putting a knob of butter in a heavy based pan, with just a little water, and sweating the apples till soft. I like to keep the apple as concentrated as possible. I then add sugar to taste. It all depends on what mixture of apples came down in the wind.
Add spices if you like, or you can add them at Christmas when you defrost the sauce.
If you haven't tried our Grasmere blackberry and apple crumble click on this link and take a look at this easy recipe. It's a winner!
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