NEVER heard of celeriac?
Well it's about to rock your world. At least when you try this recipe it will.
A cousin to the celery, it tastes similar but looks more like a turnip as it is a root vegetable.
Great cooked or eaten raw.
Get your free celeriac seeds with today's paper!
CELERIAC SALAD WITH BLUE-EYE COD
1 celeriac, peeled and thinly sliced
Small handful of dill
Small handful fresh fennel fronds
75 ml olive oil
15 ml fresh lemon juice
2 pieces of Blue-eye Cod
Pinch of sea salt
Nob of butter
Handful of flour
Toss together the celeriac, dill and fennel.
Whisk the oil, lemon juice and salt together and drizzle over the fennel and celeriac mix.
Place to the side. In a hot frying pan, melt the nob of butter.
Coat the fish pieces in a light layer of flour, shaking off the excess.
Pan-fry the cod pieces in the garlic butter until cooked.
Top the fish with capers and a lemon wedge and serve with celeriac salad.
FUN FACT: Celeriac is very good source of vitamin K. A 100g root provides about 34% of recommended daily intake. Vitamin K improve bone mineralization by promoting osteotrophic activity in the bones. Research studies suggest it also has a role in Alzheimer's disease patients by limiting neuronal damage in the brain.