Veg Hacks: Salt-baked celeriac

Watch the first of the new Veg Hacks series and try salt-baked celeriac: a no fuss way of approaching this gnarly-looking vegetable.

Introducing the first of a new Riverford Veg Hacks series. Salt-baking celeriac is a no fuss way of approaching this gnarly-looking vegetable and the result is packed with flavour, and can be used in a number of ways.

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  1. That wasn’t just “some grains or pulses” was it – it looked delicious on it’s own – please tell us what the accompaniment was.

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    1. Hi there. Having asked the author for more info, below was his response…(You will have to copy and paste the URLs into your browser). Thanks for reading!

      The accompaniment in the video was a riff on this Christmas recipe, where quinoa is cooked with some spices, fruits and nuts, almost like a pilaf. You can switch the spices, fruit and greens around depending what you have.

      https://www.riverford.co.uk/recipes/baked-celeriac-with-quinoa-kale-hazelnut

      This style of celeriac is also excellent with some dark winey lentils too. You could try making the lentils from this wellington recipe but slicing and frying the mushrooms in at the start and stirring the spinach in at the end.

      https://www.riverford.co.uk/recipes/view/recipe/mushroom-lentil-wellington

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    2. Going to try this. There are only 2 of us, once baked can it be kept and used the next day. There are only 2 of us so it would be wasteful otherwise. Would also like to know what’s in the pulses!

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    3. Hi cathb, that should be fine if refrigerated. The accompaniment in the video was a riff on this Christmas recipe, where quinoa is cooked with some spices, fruits and nuts, almost like a pilaf. You can switch the spices, fruit and greens around depending what you have.

      https://www.riverford.co.uk/recipes/baked-celeriac-with-quinoa-kale-hazelnut

      This style of celeriac is also excellent with some dark winey lentils too. You could try making the lentils from this wellington recipe but slicing and frying the mushrooms in at the start and stirring the spinach in at the end.

      https://www.riverford.co.uk/recipes/view/recipe/mushroom-lentil-wellington

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