Last week I posted a recipe for Ox Cheek Ragu with Pasta. My friend, Roger, cooked the dish over the weekend and described it as ‘awesome’. Thank you Roger.
I made a dish at the weekend which, I think, is equally awesome but the simplest side dish ever.
- Take a large celeriac and wash through.
- Rub olive oil and sea salt onto the skin.
- Place on a parchment covered baking tray and roast at 180˚ for about 3/12 hours or until a knife cuts through it easily.
- Slice and present as a side dish.
If you have any left over, liquidise the celeriac with some vegetable stock and some creme fraiche and salt and pepper to taste. Heat it through and serve with some crumbled goats cheese on the top.
That’s it. You get two recipes in one and both are equally delicious.