SAGE & CELERIAC HASH BROWNS
Make the most of seasonal celeriac with our sage and celeriac hash browns. This underused veg is great paired with grilled bacon and a fried egg
Provided by Rosie Birkett
Categories Brunch, Lunch
Time 30m
Yield Serves 4 (makes 16)
Number Of Ingredients 9
Steps:
- Combine the celeriac, potato, onion, chilli flakes and chopped sage in a bowl and season well with salt and pepper. Crack in the egg and scatter over the cornflour, then use a fork to thoroughly mix everything together, so that the egg is well distributed throughout the mixture.
- Put the bacon under a hot grill to crisp up. Meanwhile, heat the butter in a non-stick frying pan over a medium-high heat until it bubbles then starts to brown and smell nutty. Add the extra sage leaves and swirl them around in the butter to infuse, then remove with a slotted spoon and place on kitchen paper for later.
- Spoon enough of the celeriac mixture to form teacup-sized patties (about 7cm) into the pan, pressing them down gently with the back of a spoon or spatula. Turn the heat down a little and fry the hash browns for 3-5 mins on each side until golden and crunchy. Place in a warm oven with the grilled bacon while you fry some eggs, if you like. Serve the hash browns with the fried eggs on top, if using, along with the bacon and crispy sage.
Nutrition Facts : Calories 305 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 5 grams sugar, Fiber 8 grams fiber, Protein 12 grams protein, Sodium 1.6 milligram of sodium
HONEY-ROAST CELERIAC WITH MUSHROOMS & THYME
Try this easy roasted celeriac for a stunning veggie main course to serve at a dinner party. Drizzle over truffle oil for added indulgence
Provided by Tom Kerridge
Categories Dinner, Main course
Time 2h20m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the celeriac in a large saucepan, cover with cold water and season. Bring to the boil, then turn down to a simmer for 10 mins.
- Carefully lift the celeriac out of the water and transfer to a large roasting tin. Arrange the thyme around the celeriac, drizzle over the honey and top with the butter. Bake for about 2 hrs, basting every 20 mins, until the celeriac has a golden glaze and feels tender when a knife is inserted into the middle.
- Cut the celeriac into wedges, finely grate the raw mushrooms over the top, sprinkle with the parsley and drizzle with truffle oil, if you like.
Nutrition Facts : Calories 119 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
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