Celeriac is a type of celery cultivated for its root rather than its leaves. Available over the winter months, the round, rather knobbly root should be peeled and used raw (grated) or cooked (it makes a delicious purée).
Serves: 6
INGREDIENTS
5 medium beetroot
400 grams celeriac
Dressing
1⁄2 cup sour cream
2 tablespoons Dijon mustard
2 tablespoons horseradish sauce
finely grated zest of 1 lemon
2 tablespoons lemon juice
3 tablespoons chopped dill plus extra for garnish
sea salt and freshly ground black pepper
METHOD
Preheat the oven to 200°C.
Wash the beetroot and trim the tops to 4cm. Do not peel or trim off the tail. Wrap the beetroot in tinfoil and place in a baking dish. Roast for 1 1⁄2 - 2 hours or until tender.
Combine the sour cream, mustard, horseradish, lemon zest and juice and the dill. Season. Peel the celeriac and grate either on a box grater or in your food processor. Immediately mix into the sour cream mixture to prevent browning. Cover and place in the fridge until ready to use.
When the beetroot is cooked, peel and cut into wedges. It’s a good idea to wear disposable gloves for this job. Place on a serving plate and dollop over the remoulade. Sprinkle with extra dill to garnish.
Serves 6
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.