After a slow bake, celeriac becomes tender with an intense, sweet flavour and silky texture. If you slice it thickly, into steaks, it becomes a substantial base to accommodate sauces and other veggie toppings. Here the celeriac is topped with roasted carrot hummus from Torello Farm’s kitchen and a flurry of charred salad greens.

To peel, or not to peel celeriac skin? The skin is completely edible with this recipe. For a rustic look, leave it on, but totally up to you.

serves 4

1 large celeriac

¼ cup (60ml) extra virgin olive oil

1 cup (250m) vegetable or chicken stock

sea salt

1 bay leaf, torn

2 large handfuls mixed salad leaves

1 jar Torello Farm roasted carrot hummus

½ cup natural Greek yoghurt (use vegan yoghurt if you want to keep the dish plant based)

Pre-heat oven to 180°C (fan-forced 160°C). Peeling the celeriac is optional. Trim the ends then cut the celeriac across into four 2.5cm-3cm rounds.

Heat the olive oil in a large heavy based frying pan over medium heat. Add the sliced celeriac and cook 2 minutes each side until light golden brown. Transfer the slices to an oven-proof dish to snugly fit, flat, side by side. Sprinkle over a little salt and pour over the stock. Add the bay leaf. Cover with a lid or a sheet of foil and seal around edges. Bake for an hour, or until the flesh is soft and tender when a sharp knife is inserted and the stock is absorbed.

Meanwhile, stir the yoghurt and carrot hummus in a small bowl, to combine well.

When ready to serve, heat the frying pan over a high heat. Add the mixed salad leaves, tossing quickly to lightly char and the wilt leaves. Dollop hummus over the celeriac slices then top with a scattering of warm leaves. Serve immediately.

Fiona Hammond © July 2022