Baked Celeriac with Wild Mushrooms and Cobnut Relish
Baked Celeriac with Wild Mushrooms and Cobnut Relish is a modern British recipe for a classic autumnal vegetarian dish of baked celeriac served sliced and topped with wild mushrooms and an Asian-inspired cobnut relish. The full recipe is presented here and I hope you enjoy this classic British version of: Baked Celeriac with Wild Mushrooms and Cobnut Relish.
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A warming autumn dish of roasted celeriac, mushrooms and a punchy cobnut relish made with ginger, chilli and lime.
Ingredients:
For the celeriac:
1 small celeriac, scrubbed
1 bunch fresh thyme, chopped
2 bay leaves, chopped
3 garlic cloves, crushed
2 tbsp olive oil
For the mushrooms:
10g/⅓oz butter
olive oil
200g/7oz mixed wild mushrooms
For the cobnut relish:
20g/¾oz cobnuts, toasted and chopped
1 shallot, diced
2 garlic cloves, crushed
2cm piece of fresh root ginger, peeled and minced
1 red chilli, chopped
2 tbsp fish sauce
2 tbsp soy sauce
2 limes, juice only
1 tsp fresh parsley, chopped
1 tsp fresh tarragon, chopped
salt and freshly ground black pepper
Method
To cook the celeriac, heat the oven to 200C/180C Fan/Gas 6. Mix together the thyme, bay leaves, garlic and oil then rub all over the celeriac. Wrap in kitchen foil, then bake for 2 hours.
After 2 hours, unwrap the celeriac from the kitchen foil, place on a baking tray and roast for another 30 minutes to crisp up. Set aside.
Meanwhile, prepare the mushrooms. Melt together the butter and oil in a large frying pan over a high heat, then add the mushrooms and sauté for a few minutes until cooked.
Make the cobnut relish by mixing together all the ingredients, then check the seasoning and add salt and pepper if needed.
To serve, cut a wedge from the celeriac and plate up, then spoon over the mushrooms followed by the relish.
