Roast Celeriac and Fennel Soup

Finally, for this week I was wondering what to do with the left over fennel and celeriac I had from my slaw. I tried out a Roast Fennel and Celeriac Soup, to which I added lots of freshly chopped rosemary and a drizzle of white truffle oil and it made a very nice lunch.

Roast Celeriac and Fennel Soup

Roast Celeriac and Fennel Soup
Extra virgin olive oil
2 onions, sliced
4 clove garlic, peeled
2 medium celeriac, chopped into even sized chunks
1 medium bulb fennel, cleaned and trimmed and cut into wedges lengthways through the root
A few sprigs of rosemary, very finely chopped
Sea salt and freshly ground black pepper
100mls double cream
White truffle oil

Pre-heat the oven to 180 C. Toss the celeriac and fennel together with plenty of olive oil, salt, pepper and the rosemary and spared out on a roasting tray. Roast in the oven for about 30 minutes or so, checking from time to time, until golden brown. About half way through cooking time, add the whole garlic cloves.

Meanwhile, sweat the onion in a large heavy bottomed saucepan with some olive oil over medium heat. Cook for about 10 minutes until just beginning to caramelise. When the roast vegetables are ready, tip them in with the onions. Cover with water and bring to a boil. Lower the heat to a simmer, and simmer the vegetables for about 10 minutes until very tender. Puree with a hand-blender until smooth. Adjust the seasoning and add the cream. Serve with a drizzle of truffle oil.

Celeriac

Christmas Slaw

I accidentally somehow ended up watching a Nigella Christmas special last night. I think she is an intelligent and beautiful woman but she always comes over as somewhat smug and rather revoltingly, overtly sexy for me to watch for very long. It was long enough however, to catch her version of a Christmas Slaw which I thought might be particularly fitting for all you veg box lovers, to use up some of those winter veg. This is a great dish for boxing day with cold meats and chutney. You can add what you like, but I went for a very pleasant combination of celeriac, fennel, pointed cabbage, red cabbage, carrots and pear, which is very attractively colourful as well. Almost jewelled with its striking combination of purple and orange, so bear this in mind when choosing your veg. The spicy, caramelised pecans add a seasonal note. A mandolin is best for the job of quickly shredding your veg, so if you haven’t got a good one, why not treat yourself to one this Christmas. A food processor will not produce such pretty results although I am sure it will taste just as good.

Christmas slaw 2

Christmas Slaw
2 medium carrots, peeled and coarsely grated
1 medium fennel, trimmed and very thinly sliced
¼ pointed or savoy cabbage, shredded very thin
¼ red cabbage, shredded very thin
¼ a celeriac, peeled and coarsely grated
1 pear, very finely sliced
Dressing
2 tsp dijon mustard
2 tsp maple syrup
3 tbsp olive oil
Juice of one orange
Salt and freshly ground black pepper

For the spiced pecans
120g cashew nuts, roughly chopped (or other toasted nuts)
2 tbsp. maple syrup
1 tsp ground cinnamon
½ tsp chilli flakes

Heat the oven to 160C/320F.

Mix the nuts with the syrup, the cinnamon, the chilli and a good pinch of salt. Line a baking sheet with grease proof paper and tip on the nuts. Spread out and roast for 10-12 minutes, until golden and crunchy. Stir from time to time to ensure even cooking. Remove and set aside to cool.

Put all the vegetables in a large bowl.

For the dressing, whisk together the mustard, maple syrup, olive oil, orange juice, a quarter-teaspoon of salt and an eighth of a teaspoon of pepper. Pour this over the vegetables and mix well. Add the spiced nuts, stir to combine and serve.

Fennel