300 ml milk
1 bay leaf
120g Scottish salmon fillet
160g skinless and boneless smoked haddock fillet
20 g butter
1 small onion, thinly sliced
1 large cloves garlic, peeled and finely chopped
20 g flour
1/2 tsp mustard powder
100 g frozen garden peas
1 tbsp dill, roughly chopped
1 small celeriac, peeled and cut into chunks (about 600g)
90g raw king prawns
40 g mature cheddar, grated
2. Bring a large pot of salted water to the boil, then add the celeriac and boil for 15-20 minutes until tender. Drain well, reserving 100ml of the liquid. Roughly mash the celeriac with a potato masher.
3. Using the same frying pan you used for the fish, heat half the butter over medium-low heat and add the onion. Cook, stirring occasionally for 5-7 minutes, until the onion has softened, then add the garlic and cook for a further minute. Add the remaining butter and the flour. Cook stirring often, for 1 minute, then start gradually adding the milk from the jug. Increase the heat to medium-high and let the milk come to the boil. Then reduce the heat and let it simmer for about 2-3 minutes, until thickened. Turn off the heat and stir in the mustard powder, peas and chopped dill. Then add the reserved liquid from the celeriac. Season lightly.
Each serving provides:
12.9g carbohydrate 0.5g fibre 26.4g protein 12.3g fat
From an original recipe idea here
The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like flavour, with nutty overtones. Try it as mash, in big-flavoured, slow-cook dishes, or in its classic form, and as they do in France, as a remoulade.
Celeriac is available year round but is at its best from September to April.
Choose the best:
Choose a firm root that feels heavy for its size. Avoid those that are discoloured.
Using a sharp knife, top and tail the celeriac, then use a potato peeler to remove the rhino-tough skin. Expect to discard about a quarter of the celeriac by the time you've done this.
In the salad drawer of your fridge before use. Celeriac discolours quickly, immerse in a bowl of water, after chopping to size, with a squeeze of lemon juice or a splash of white wine vinegar added (also known as 'acidulated water').
Boils in 20 mins, roasts in around 40 mins when cut into rough-shaped chunks.
Flesh only boiled 1.9g per 100g