Celeriac is in season at the moment. This under-rated vegetable that has a mild celery and aniseed flavour. It is lovely made into a soup or used in coleslaw. The recipe here (adapted from a recipe on www.seriouseats.com) is for a potato pancake that goes beautifully with most meats. I like to serve it with pork and a dollop of apple sauce. If using as a vegetable, it can be roasted, boiled and mashed or steamed.
Celeriac Potato Pancakes
1 small onion, diced
1 clove of garlic, minced
1 tablespoon of olive oil, plus 2 tablespoons
1 celery root (celeriac), trimmed and peeled, and then quartered
4 Yukon Gold potatoes, peeled, and halved longwise
2 tablespoons chopped fresh flat leaf parsley
Salt and pepper
1. Heat 1 tablespoon of olive oil in a large sauté pan over medium heat. Add the diced onion, and season with salt and pepper. After 2 minutes, add the minced garlic. Sauté another 5 minutes until the onion is translucent and soft, but not golden.
2. Meanwhile, feed the celeriac and potatoes through the grating attachment of a food processor. Transfer the grated vegetables to a kitchen towel, and ring out as much moisture as possible. Transfer the dry grated potato and celeriac to a bowl, and season with salt, pepper, and parsley, and add the onion and garlic mixture. Mix thoroughly to combine, and distribute the flavorings. Add the egg, and mix again just to combine.
3. Add 2 tablespoons of olive oil to the same pan in which you sautéed the onions and garlic. Press half the potato celeriac mixture into the bottom of the pan, spreading it out all over the bottom. Cook on medium heat for 15 minutes. Then, press a plate over the top of the pancake, and flip the pan so that the pancake then sits on the plate, then slide the pancake raw-side-down into the sauté pan and cook another 15 minutes. Repeat with the other half of the potato-celeriac mixture to make the second pancake.
4. Cut the large potato-celeriac pancakes into wedges.
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