Cook for about 15 minutes, until the celeriac is soft. Remove the paper, add the stock and bring to a boil, then reduce the heat a little, add the cream and cook for a further 5 minutes.
Preheat oven to 180°C (350°F). Place the yoghurt, mustard, salt, chives, celeriac and half the dill in a large bowl. Toss to coat. Place the paprika, sumac, cayenne pepper, garlic, oregano and pepper ...
This intricate smoked artichoke dish from Kirk Haworth is served with a simple sour apple purée, creamy celeriac remoulade and two different types of wakame. It's dressed in a sticky and sweet ...