Delicious UK – (10)October 2019

NEXT

MONTH

Abeautifuledible

Advent calendar

Wholeroastedceleriac

inporcinibutter

SERVES4.HANDS-ONTIME 30 MIN,

OVEN TIME 2 HOURS 10 MIN

MAKE

AHEAD

Covertheceleriacwith

butterandwrapinfoil

(step2),thenchillforup

to1 day.Allowtocomeuptoroom

temperature before roasting.

• 20gdriedporcinimushrooms


• 3 garliccloves,roughlychopped


• A fewherbsprigs,suchassage,
  rosemaryandthyme,leavespicked


• Oliveoil(ora splashoftruffle oil
  if you like) for drizzling
  
  
  • 90gbutter,atroomtemperature
  
  
  • 1 largeceleriac(about 900g),
    scrubbedclean
  
  
  • 2 shallots,finelychopped
  
  
  • 400gwildorchestnut mushrooms,
    cleanedandtorn
  
  
  • Splashofbrandy
  
  
  • 250mlvegetablestock
  
  
  • 150mlfull-fatcrèmefraîche
  
  
  • ½bunchfreshflatleaf parsley,
    finely chopped
  
  
  
  

YOU’LLALSONEED...

• Food processor

1 Putthedriedporciniina jugand

addjust-boiledwatertocover,then

set aside for 5 minutes. Drain

througha sieve(reservingthe

liquid)andputina foodprocessor

withthegarlicandhalftheherbs.

Pulseuntilfinelychopped,then

adda drizzleofoil(ortruffleoil)

andmostofthebutter.Season

well,thenwhizzuntilcombined.

2 Heattheovento190ºC/170ºCfan/

gas5.Piercetheceleriacallover

witha paringknife.Put2 large

piecesoffoilontopofeachother,

thenputtheceleriacinthemiddle.

Rubtheceleriacalloverwiththe

porcinibutter,workingit intothe

nooksandcrannies.Wrapthefoil

tightlyaroundtheceleriac(see

MakeAhead),thenputtheparcel

ina snugovenproofdishandroast

for2 hoursoruntiltheceleriac

istenderallthewaythrough.

3 Whenthereare 30 minutesof

cookingtimeleft,makethesauce:

puta largefryingpanona low-

mediumheat.Addtheremaining

butter,a drizzleofoilandthe

choppedshallots,thencookgently

for 10 minutes.Finelychopthe

remainingherbsandaddtothepan.

4 Oncetheshallotsareready,add

thetornmushrooms,turnupthe

heatandfryfor 10 minutesuntil

golden.Addthebrandyandfry

untilthealcoholhasalmostcooked

away,thenaddthestockanda

splashoftheporcinisoakingliquid.

Bringtotheboil,stirinthecrème

fraîche,thenseasonwell with salt

andblackpepper.

5 Whentheceleriacisalmostready,

openupthefoilandbastethe

celeriacwiththebutteryjuices.

Returntotheoven,leavingthefoil

open,andcookfor 10 minutes to

turnthetopgoldenbrown.

6 Puttheceleriacona platter,pour

overthejuicesandserveinslices.

Stirtheparsleyintothe sauce and

serveontheside.

PERSERVING458kcals,37.9gfat

(22.4gsaturated),7.9gprotein,

7.6gcarbs(5.5g sugars), 1g salt,

13.6gfibre

WINEEDITORʼSNOTEWhiteswith

a nuttyhint,suchasItaly’sarneis

ora whitefromFrance'sRhône

Valley,willgodownbetterhere

than brightly fruity ones.

58 deliciousmagazine.co.uk

at home.

BACKTOTHE

ROOTS

Wholeroasted

celeriacin

porcini butter