We have partnered with About Life to help combat food waste and as part of this, we are co authoring a series of blog posts designed to help use any fruit and vegetables which you might normally discard or not know what to do with.
Second up - Celeriac
We have been trying to incorporate one meat free night a week into our family meal plan. With a 6ft+ husband, hungry three year old triplets, and being a protein loving gym goer myself, this is not an easy feast. However, welcome the humble celeriac. Filling and nutritious, it is definitely worth getting the whole family on board as a celeriac lover sooner rather than later.
Celeriac has so many benefits. These include:
With similarities to celery and turnip, uses range from salads to soups to even peeling like a potato and turning into mash. To be more creative, a favourite recipe I tried this week is in a hearty take on Shepherd’s Pie. We could even freeze the leftovers to reheat when we next wanted to avoid buying more takeaway. A win-win.
So here goes… add some onions and garlic to a pan and fry with some leek, celery and thyme. Add a tin of chopped tomatoes and any beans or grains of your choosing (black beans and lentils work well), with some vegetable stock and simmer until the beans are cooked and the sauce reduced. Meanwhile, peel the celeriac like a potato and boil in a pan of water until tender. Add a can of butter beans and some yoghurt and mash to a smooth consistency. Spoon the tomato and bean mixture into individual ramekins and top with the mash. Bake for half an hour or so in a hot oven until crunchy on the top. Serve with a green side salad or some green veg or the below recipe – time to use more celeriac. Freeze any leftovers once cool in the ramekins to make easy to reheat. Enjoy!
Here is another recipe favoured by the nutritionists at About Life. You can find the recipe here.