Peel and chop the celeriac; trim and slice the celery hearts, reserving any inner leaves separately. Trim and slice the leeks. Melt the butter in a large saucepan over a low heat. Add the leeks, ...

parsley leaves – a large handful crème fraîche – 250ml the juice of half a lemon smooth dijon or grain mustard – 2 tablespoons Shred the cabbage, celeriac and fennel finely. Cut the apple into ...

Preheat your oven to 180˚C fan/200˚C/400˚F/gas mark 6. Either in a pestle and mortar or a processor, combine the red peppers, almonds, garlic, smoked paprika, red wine vinegar, olive oil and lemon ...

Celeriac is a great winter vegetable and it’s put to wonderful use in James Martin’s creamy soup. Serve with crispy pancetta and croûtons for a touch of luxury. To prepare celeriac, peel it like a ...

Mark Bittman sings the praises of celeriac, that knobby slightly monstrous looking root vegetable you see on farmers market tables. He suggests making a Celeriac Remoulade to add crispness and ...

Slowly roasting a whole celeriac brings out it's natural sweetness and makes a luxe veggie main for a Sunday roast. Celeriac isn't the prettiest of veg, but when seasoned well and brushed with a ...

It’s the rare cookbook that reads like a travel journal and a cultural history as well. But in “Kitchen of Light: New Scandinavian Cooking With Andreas Viestad” (Artisan, $35), Viestad, a journalist ...

Looking for a guide on how to make a delicious crab celeriac cakes & tomato salsa? This suitable tutorial explains exactly how it's done, and will help you get good at starter and appetizer recipes, ...

Note: This recipe is a classic from the Ahwahnee’s Bracebridge dinner menu. 2 whole heads garlic Olive oil 5 ounces yellow onion, diced 2 ounces unsalted butter, diced 3 ounces Marsala 2 ounces ...

In a saucepan over high heat, bring all ingredients to a boil and reduce until the liquid is syrupy and equals about 2 cups. Strain, reserve the glaze, and keep warm. 3 broiler-fryer chickens, about 2 ...