Whole roasted celeriac.

- Zombie brain | Vegetables recipes | Jamie Oliver:

Ingredients
1 large celeriac, (roughly 1.2kg)
olive oil
6 sprigs of fresh thyme
7 fresh bay leaves
6 cloves of garlic
30 g unsalted butter
200 g pearl barley (Ячневая крупа или заменить перловкой)
1 small onion
800 g mushrooms
¼ of an organic cube of vegetable stock
150 ml single cream
1 heaped teaspoon English mustard
extra virgin olive oil



Method
Preheat the oven to 190°C/375°F/gas 5.
Scrub the celeriac clean, using a brush to clean away any soil from the root.
Tear off a double layer of wide tin foil and place the celeriac in the middle, root side up.
Rub with olive oil, sea salt and black pepper, sprinkle over the thyme sprigs and 6 bay leaves, then bash 4 whole cloves of garlic and scatter over.
Pull the sides of the foil up really tightly around the celeriac and scrunch around its shape, leaving it open at the top.
Place the butter on top of the celeriac so that it melts down and around it as it cooks, then fold the foil over really tightly to seal.
Place in an ovenproof dish and roast for around 2 hours, or until tender.

Meanwhile, cook the pearl barley at the appropriate time according to packet instructions.
Peel and finely slice the onion and remaining garlic, place in a large frying pan on a low heat with a lug of olive oil, and fry for around 10 minutes, or until softened, stirring occasionally.
Finely slice the mushrooms and add (your pan will be very full, but trust me, they will cook down nicely).
Cook for around 20 minutes, or until golden, continuing to stir occasionally.
Crumble in the stock cube, add the remaining bay leaf and pour in 200ml of boiling water.
Simmer and reduce until the liquid has nearly gone, then stir in the cream and mustard and simmer for a further 5 minutes.
Season to perfection and keep warm until needed, being careful not to let it get too thick.
Around 10 minutes before the celeriac is ready, carefully open up the foil and start basting every couple of minutes with the melted butter for extra colour.
Drain the pearl barley and dress it with salt, pepper and extra virgin olive oil.
Place the celeriac on a board and carve thinly, like you would a joint of meat.
Drizzle with any juices from the foil, then serve with the mushroom sauce, pearl barley and lots of beautiful seasonal greens.

Swedish meatballs with cream sauce.

- Niklas Ekstedt’s kitchen: ‘Traditional cooking is important, and it’s disappearing’ | Kitchen encounters | Life and style | The Guardian:

- Food from the Fire: The Scandinavian flavours of open-fire cooking - Niklas Ekstedt - Google Books:

- BBC Food - Recipes - Swedish meatballs with cream sauce:
Ingredients
For the cream sauce
2 tbsp oil
1 onion, chopped
1 anchovy fillet, chopped
200ml/7fl oz reduced veal stock (or chicken stock)
200ml/7fl oz double cream
1 tsp cornflour
salt and freshly ground black pepper
For the meatballs
½ onion, finely chopped
150ml/5fl oz double cream
100ml/3½fl oz milk
1 tbsp salt
1 tsp ground allspice
100g/3½oz fresh breadcrumbs
250g/9oz beef mince
250g/9oz pork mince
4 tbsp vegetable oil, for frying, plus extra for greasing
75g/2½oz unsalted butter
For the salad
¼ white cabbage, shaved thinly on a mandoline
1 head fennel, shaved thinly on a mandoline
salt
2 apples, shaved thinly on a mandoline
2 tbsp olive oil
3 tbsp soured cream
salt and pepper
1 tbsp white wine vinegar
To serve
500g/1lb 2oz new potatoes, cooked
Method
For the cream sauce, heat the oil in a large pan and fry the onions until soft and translucent. Add the anchovy and stock. Bring to the boil and cook until the volume of liquid has reduced by a third. Add the cream and cook over a low heat for another 6-8 minutes.

Mix the cornflour with a little water to form a paste then stir it into the sauce. Season with salt and pepper. Keep warm until ready to serve.

Preheat the oven to 220C/200C Fan/Gas 6.

For the meatballs, fry the onion in a little butter until soft then transfer to a large bowl. Mix in the cream, milk, salt, spices and breadcrumbs. Add the beef and pork mince and mix thoroughly by hand. Roll the mixture into small balls and place them on a lightly oiled baking tray.

Add some water to another baking tin and place it in the bottom of the oven to create steam. Roast the meatballs for 10 minutes, or until firm.

For the salad, put the cabbage and the fennel in a large sieve. Sprinkle with salt and set aside for 5-10 minutes. Then squeeze the liquid out of the cabbage using your hands. Place in a bowl and mix in the remaining salad ingredients. Season with salt and pepper.

To finish the meatballs, heat the oil and remaining butter in a large frying pan and fry until browned (do this in batches if necessary; do not crowd the pan).

To serve, put the meatballs in a serving bowl and pour over the cream sauce. Serve the salad alongside in separate serving bowls. A little lingonberry jam would be traditional, too.

- BBC Food - Recipes - Whole roasted celeriac with hazelnuts, sourdough croutons and greens:

- BBC Food - Recipes - Sirloin steak tartare, lingonberries, chanterelles and flatbread:
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Celeriac soup.

Celeriac soup | River Cottage:
The lovely taste!

Ingredients
50g Butter
1 Celeriac, peeled and cubed
1 Potato, peeled and cubed
1 Leek, trimmed, washed and roughly sliced
1 Onion, peeled and roughly chopped
1 Garlic clove, sliced
1 litre Stock, chicken, vegetable
Parsley & walnut pesto to serve

Melt the butter in a large, heavy-based pot over a medium-low heat.
Add the celeriac, leek, potato, garlic and onion, season generously, and gently sweat the vegetables until they're all starting to soften (this will take about 10 minutes).
Add the stock, bring the soup up to a boil, turn down the heat and simmer for about 20 minutes or until the celeriac is completely tender.
Liquidise until smooth, return to the pan and reheat over a medium flame.
Just before serving, check the soup for seasoning and serve with a drizzle of pesto.
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