The Northern Express Herald
This wintry dip is one you don’t want to skip.
Celeriac is a very underrated vegetable. Try it like this first, combined with parsnip. Or, if you find that idea too much, replace the parsnip with a carrot.
CELERIAC AND PARSNIP PUREE WITH DUKKHA
Makes 1½ cups
1 cup peeled, cubed celeriac
1 parsnip, peeled and chopped small
1 tsp salt
2 tsp lemon zest
2 Tbsp lemon juice
½ cup chopped parsley
2 Tbsp olive oil
2 Tbsp cream
Salt and pepper
To serve
2 Tbsp dukkha
Extra olive oil, to drizzle
Herbs
- Place the celeriac and parsnip in a medium-sized pot. Cover with water and 1 teaspoon of salt. Boil for 10 to 20 minutes until completely softened. Drain, reserving a quarter cup of liquid.
- Place the vegetables, zest, juice, parsley, oil, and cream into a food processor or use a stick blender. Blitz until smooth. Season with salt and pepper. If needed, add a little of the reserved liquid.
- Serve on hot, grilled bread, garnished with a sprinkle of dukkha and herbs.