Celeriac's fantastic earthy flavour is perfect for roasts, salads and purees. This celeriac salad is great with smoked chicken, but also works well with a slow-cooked smoked ham hock.
2 large celeriac, peeled and diced large
1 tbsp thyme, chopped
250ml olive oil
2 handfuls black cabbage leaves
1 red eschallot, finely diced
1 tbsp whole grain mustard
1 tsp honey
2 lemons, juiced
6 hot-smoked chicken breasts
2 sticks celery, diced small
1 handful flat-leaf parsley, chopped
Heat oven to 180C. Place celeriac in a bowl with thyme, 100 millilitres olive oil and a pinch of salt. Toss well.
Transfer to a roasting tray and roast until tender and well coloured. Blanch cabbage leaves in salted boiling water for 2 minutes. Remove and refresh in iced water. Chop leaves into smaller pieces.
For dressing, mix eschallot, mustard, honey, lemon juice and remaining oil. Bring chicken to room temperature.
When celeriac is cooked, place chicken on top and return to oven for 8 minutes to heat chicken. Remove from oven, remove chicken and keep warm.
Add cabbage to tray. Add celery, parsley and 3/4 of the dressing to tray and mix until well coated.
Divide between 6 plates, slice a small edge off the sides of the chicken and then slice in half length ways. Place on salad and spoon over remaining dressing. Serve immediately.
- For a simple soup, put equal amounts of celeriac, celery and potato in a saucepan, just cover with water, cook until soft, puree and finish with a little creme fraiche. Other vegetables to try are Jerusalem and globe artichokes and sprouting broccoli.