recipes
Season & Serve Three ways with earthy, sweet celeriac
“I love celeriac as it’s bold yet delicate. I have roasted, fried, fermented, puréed and pickled it – it’s so versatile. Try my pigeon recipe which uses celeriac two ways” Bjorn Moen, Head Chef at The Commodore Hotel, Instow
Roast Beef Ciabatta with Celeriac Remoulade Ingredients • • • • •
1
1kg striploin of beef, trimmed of fat 20ml sunflower oil 5g salt and pepper 900g ciabatta 150g rocket, washed and dried
Celeriac remoulade • 450g celeriac, skin removed • 10g thyme, leaves picked • 250ml Hellmann’s Real Mayonnaise • 45ml Colman’s Horseradish Sauce • 3g salt
Method 1.
Serves 10
Preheat the oven to 200C. Place the beef into a Gastronorm tray, cover in the oil and seasoning, then place in the oven. Cook for
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10 mins, then reduce the heat to 180C. Cook for a further 30 mins or until the desired temperature has been reached. Allow to rest and chill before slicing thinly. Store in the fridge until required. 2. Julienne the celeriac and place in a mixing bowl. Add the thyme leaves, 200ml Hellmann’s Real Mayonnaise, Colman’s Horseradish Sauce and salt to the celeriac and mix together. Store in the fridge until required. 3. When ready to serve, cut the ciabattas in half. On the base of each piece, add 35g celeriac remoulade, 90g of beef and 15g rocket. Spread the remaining 50ml mayonnaise across the top layers of ciabatta. Serve.
For an impressive veggie main course or as a side dish to meat, roast a celeriac whole with butter, herbs or spices. Serve as slices or wedges
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