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I've chosen this recipe because not only is the celeriac puree amazing when served warm alongside a roast dinner, it also tastes just as good served chilled as part of a Boxing Day or New Year’s Eve spread. Enjoy with some good crusty bread, focaccia, crudites or tortilla chips. It's a really adaptable recipe that can easily be made vegan, and makes the most of a seasonal, British root vegetable that, because of it's amazing texture and depth of flavour, makes it seem like a real indulgence (for pennies!).
Serving size: 4-6
Prep and cooking time: 40mins
Ingredients:
For the celeriac hummus:
- 1 x large celeriac, peeled and cut into 1cm cubes
- 1 tbsp olive oil
- 40g salted butter
- 2-3 fat cloves garlic, finely chopped
- 3-4 sprigs thyme
- 500ml chicken or vegetable stock
- 3 tbsp double cream or oat milk
- Pinch white pepper
- Butter and double cream optional
For the hazelnut dukkha:
- 2 tbsp blanched hazelnuts
- 1 tbsp fennel seeds
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1 tbsp sesame seeds
- 1 tsp chilli flakes (optional)
- ½ tbsp sea salt flakes
Method:
For the celeriac hummus:
- Heat the oil in a large, heavy based pan. Add the diced celeriac to the pan and gently fry until starting to turn golden, then add the butter, or another splash of oil if you would like to keep the hummus vegan. Add the garlic and thyme, stir thoroughly and continue to cook for another 5 minutes or so on a medium heat until the garlic is beginning to caramelise.
- Pour the hot chicken or vegetable stock over the celeriac and cover. Turn the heat down and leave for 20-25 minutes, or until the stock has nearly completely reduced and the celeriac is soft and tender.
- Transfer the celeriac to a food processor, or deep bowl if using a stick blender. Add a pinch of ground white pepper and the double cream or oat milk, then blend until you have a very smooth puree. Add a splash more of the cream or oat milk if it seems to thick. Check the seasoning and add a pinch of salt if needed. This can now be served hot alongside your Christmas dinner, or can be chilled to make a creamy hummus.
For the hazelnut dukkha:
- Place the hazelnuts on a baking tray and toast for 4-5 minutes at 180°c. Remove from the oven and add the fennel, cumin, coriander and sesame seeds. Toast in the oven for a further 5 minutes, then remove and leave to chill slightly.
- Transfer to a food processor or a pestle and mortar and blend until the nuts are well broken down and all the ingredients are of a similar size. Use a spoon to mix through the chilli flakes (if using) and the sea salt flakes.
- Transfer to an airtight jar and store for up to a month. Use on all kinds of dishes from hummus to pasta, pizza, salads, sandwiches, focaccia and more! You can also adapt the ingredients to use different nuts or seeds and different spice combinations to suit your taste.
- To finish the dish:
- Spoon the celeriac hummus onto a serving platter and drizzle with a good splash of olive or rapeseed oil.
- Scatter over the hazelnut dukkha then top with whatever you fancy! I’ve used raw chestnut mushrooms, pickled radish and fennel fronds but this would also work really well with beetroot, roast carrots, harissa, apple and lots more!
Delicious – Merry Christmas one and all!