Raw celeriac with lemon and capers

Raw celeriac with lemon and capers

By
From
The Natural Cook
Serves
2
Photographer
Laura Edwards

Raw celeriac is nutty and has a strong, uniquely earthy flavour. This simple dish goes well with fish.

Ingredients

Quantity Ingredient
150g celeriac
squeeze lemon juice
2 tablespoons salted capers, drained and rinsed

Method

  1. Cut the celeriac into batons 3–5 mm thick, adding them to a bowl and tossing with the lemon juice as you work, to stop them browning. Season with salt and pepper and mix in the capers.

Variations

  • Celeriac and blue cheese muffins: Preheat the oven to 180°C. Combine 200 g spelt flour with 2 tablespoons baking powder, ½ teaspoon bicarbonate of soda, a pinch each of salt and pepper, 2 lightly beaten eggs, 250 g live natural yogurt and 1 quantity raw celeriac with lemon (omit the capers). Mix in 60 g crumbled blue cheese. Spoon into a buttered muffin tray and bake for 15–18 minutes, until brown on top. Makes about 12.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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