This tasty way of cooking celeriac makes an unusual accompaniment to roast meats such as pork, chicken or turkey. Celeri-
rave Braise (sayl-ree-rahve bray-zay) is cooked on top of the stove and then finished in the oven.
4 oz. streaky bacon, cut into small
dice 1 large celeriac, peeled and sliced
1 tablespoon butter 1 small onion, chopped 10 fl. oz. home-made beef
stock or stock made with a stock
cube 6 fl. oz. dry white wine, or
additional stock teaspoon salt
½ teaspoon freshly ground black
1 tablespoon finely chopped parsley
Preheat the oven to moderate 350°F (Gas Mark 4, 180UC).
In a large saucepan, bring H pints of water to the boil over high
heat. Add the diced bacon. Reduce the heat to moderate and simmer the bacon for 10 minutes.
Meanwhile, blanch the celeriac by dropping it into another large saucepan three-quarters full of boiling salted water.
Boil the celeriac for 5 minutes, then drain it in a colander.
In a flameproof casserole, melt the butter over moderate heat.
Using a slotted spoon, transfer the diced bacon to the casserole and add the chopped onion. Fry the bacon and onion for
about 10 minutes, or until the onion is transparent but not brown. With a slotted spoon, remove the bacon and onion from the casserole and put them to one side.
Put the celeriac in the casserole and spoon the bacon and onion on top. Pour over the beef stock and wine or additional
stock and add the salt and pepper.
Bring the liquid to simmering point and cover the casserole. Place the casserole in the oven and bake for 1 hour, basting the celeriac occasionally.
When the celeriac is nicely browned and tender and most of the liquid has been absorbed, remove the casserole from the oven. Sprinkle the celeriac with parsley and serve it from the casserole.