A rather different of serving this vegetable is to stuff slices with a mixture of other vegetables. Celeri-rave a la
Paysanne (sayl-ree-rahve ah lah pay-zahn) can be used as a garnish or as a vegetable to serve with roast meals.
3 oz. butter
1 lb. carrots, scraped and finely
chopped 1 large onion, finely chopped
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon sugar
4 tablespoons vegetable stock, or
stock made with a chicken
1 large or 2 small celeriacs 4 oz. cheese, grated
In a small saucepan melt 2 ounces of the butter over moderate heat. Add the carrots, onion, salt, pepper, sugar and stock.
Cook for 5 minutes, stirring so that the mixture does not stick to the pan. Cover tightly, reduce the heat to low and simmer for about 15 minutes or until the mixture is soft and all the liquid has been absorbed.
Preheat the oven to warm 325 °F (Gas Mark 3, 170°C).
Peel the celeriac and cut it into slices -½ inches thick. Trim the slices into neat round shapes.
Half-fill a medium-sized saucepan with water. Bring the water to the boil over high heat. Drop the slices of celeriac into the water and boil them for 10 minutes. Drain the celeriac in a colander and rinse with cold water. Scoop out the centre
of each slice to about half its depth. Fill the hollows with the carrot and onion mixture.
Place the stuffed celeriac slices in a shallow ovenproof dish and cover with the grated cheese. Dot the remaining butter
over the cheese and place the dish in the centre of the oven. Bake for about 20 minutes, or until the celeriac is soft and the cheese is golden brown.