Let’s keep it simple! We are going to make a dish with a somewhat
forgotten winter vegetable: celeriac.
Instead of a fresh salad or a curry using winter root vegetables we are
going to stew the celeriac in a simple but tasty tomato sauce with
plenty of oregano and basil.
If you follow me on Instagram you might have seen the photo in a slightly less refined version.
Every week I buy an organic vegetable box and usually the larger roots and cabbages are left behind in the fridge. They are just too big for one single meal. But the solution is a bit of creativity and redistribution.
This time, I used Italian flavours. I slowly caramelised the onion,
added the cubed celeriac and a bit of onion. Next add a can of tomatoes,
not a shame during winter, and plenty of dried oregano and fresh basil
leaves. Slowly simmer till the celeriac is done.
Sometimes it’s as simple as this!
This is a tasty lunch or you can add pasta or
potatoes.[wpurp-searchable-recipe]Celeriac in an Italian tomato sauce
- - onion (finely sliced), garlic (finely sliced), celeriac (cubed),
olive (oil), oregano, basil (fresh), salt, pepper, Finely slice the
onion and garlic. Cut the celeriac in cubes.; Slowly caramelise the
onions in the olive oil. Add the celeriac and garlic and fry for a few
minutes.; Add the can of tomatoes, the dried oregano and the fresh
basil. Stew till the celeriac is tender.; Add salt and pepper to taste.
Serve with fresh basil.; - [/wpurp-searchable-recipe]