Speedy weeknight suppers: celeriac fritters recipe

Date:09-01-2014 08:58:23 read:3

Speedy weeknight suppers: celeriac fritters recipe

Earthy, nutty celeriac is at its best now: try it for dinner with these quick and easy fritters

Crispy goodness: Katriona MacGregor's celeriac fritters Photo: Andrew Crowley

Adorned with straggled, muddy roots, its exterior rough and knobbly, celeriac is not the star of the kitchen cat walk - and it's often overlooked because of it.

Slice away the barky edges and shabby brown roots however and the interior is pleasingly white and crisp. Raw, it has a fresh, nutty, aniseed flavour which gives it away as celery’s cousin and makes it a delicious addition to raw winter salads, coleslaws or of course, the classic French remoulade.

It's at its best in the early months of the year and pairs wonderfully with seasonal game such as venison or pheasant. Simmered in bay-infused milk, it makes one of the silkiest purees possible.

Versatile too, it roasts to a crisp, chopped into fat chunks and tossed in herby oil, or try baking au gratin with Emmental cheese. Soups, stews and casseroles all benefit from its earthy depth and once tasted, its appearance is easily forgiven.

Serves 3-4

1 celeriac

2 eggs

4 tbsp plain flour

1 tsp bicarbonate of soda

½ lemon, juiced

2 tbsp crème fraiche

100ml milk

Few springs of dill, roughly chopped

Peel and grate the celeriac and squeeze out any liquid with your hands, placing the drained celeriac in a large bowl. Add the eggs, flour, bicarb, lemon juice and crème fraiche and beat together well with a fork. Add a little salt and pepper, the dill and milk and beat again until smooth.

Heat some flavourless oil such as sunflower or rapeseed in a frying pan with a knob of butter until there’s a good sizzle when a drop of the fritter mix is added.

Add a large tablespoon of the mix to hot oil, flattening slightly with the back of the spoon. Cook a few fritters at once, or as many as the pan will allow and cook until golden brown and slightly puffed. Flip the fritters over and cook until golden on the second side.

Serve while still warm with slices of parma ham, smoked salmon or a fresh crunchy salad.

    Ever For Health Copy Rights 2013