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Celeriac Mash with Duck Breast
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Celeriac, also called root celery, is certainly no beauty – but don't let appearances put you off. Beneath that gnarled and knobbly exterior lies a pale root, marbled with fine lines of green and brown. Its beauty is in its flavour – reminiscent of celery stalks but sweeter, more subtle, and with a peppery note. You can eat it raw, but it needs to be blanched to be included in salads as it discolours after peeling. For a classic French remoulade, it is grated and married with mustard dressing, but it can also be sautèed, steamed, boiled or purèed, and enjoys a squeeze of lemon juice or a grind of nutmeg. For a more mellow flavour, partner it with potato for a creamy mash. Ideal for slow cooking, it can be used instead of swede in casseroles, or diced, tossed in olive oil and roasted to intensify its flavour. Enjoy the fresh flavours of this creamy celeriac mash with the richness of pan-fried duck breast.
Typical values per serving:
This recipe was first published in April 2007.