Seasonal local food recipe No.301 – Hugh’s celeriac with apple, raisin and parsley
This is from Hugh Fearnley-Whittingstall‘s book River Cottage Veg Every Day. He recommends using a good, fresh, firm celeriac, ideally an early-season one.
Serves 4
Preparation time: 20 minutes
Ingredients
200g celeriac (peeled weight)
1 eating apple
50g raisins
a good handful of flat-leaf parsley
For the dressing
1 tsp English mustard
1 tsp sugar
1 Tbsp cider vinegar
2 Tbsp sunflower or rapeseed oil
2 Tbsp olive oil
sea salt and freshly ground black pepper
Method
For the dressing, shake all the ingredients together in a screw-topped jar to emulsify. Tip into a bowl.
Cut the celeriac into matchstick-sized pieces. The easiest way to do this is to use a mandolin, but you can use a large, sharp knife. Transfer directly to the bowl of dressing and toss them in, so they don’t get a chance to brown. Peel, quarter and thinly slice the apple and add to the salad with the raisins. Taste and adjust the seasoning if you need to.
Serve straight away, or leave for an hour or so, which will allow the celeriac to soften slightly. Toss in the roughly torn parsley leaves just before serving.
