Braised Celeriac Stew with White Beans, Orzo Pasta, Leeks, Parsley and Olive Oil
Despite its gnarled appearance, celeriac is a popular and delicious vegetable which is super-versatile and easy to cook. Its flavour has a sweet nuttiness with a hint of celery. It really comes into its own in this wonderful, textured stew.
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INGREDIENTS
- 1 medium celeriac
- 100ml of olive oil
- 1 onion, halved and thinly sliced
- 4 cloves of garlic, peeled and thinly sliced
- 4 bay leaves
- ½ bunch fresh thyme leaves, picked
- 1 litre vegetable stock
- 2 medium leeks, washed, trimmed and cut into 1cm rounds
- 1 x 400g tin of cannellini beans, drained
- 75g orzo pasta
- 1 bunch of parsley, leaves picked and chopped
- Salt and freshly ground black pepper
METHOD
Place the celeriac down on a large board and use a large, sharp chef’s knife with a 15cm to 20cm blade to slice away the tough skin from the outside of the vegetable. Cut the celeriac flesh up into 3-4 cm cubes.
Place the shallow casserole over a medium heat. Add the olive oil followed by the sliced onion, garlic and a little salt and pepper. Cook, stirring regularly for 6-8 minutes.
Now, add the celeriac, bay and thyme leaves and continue to cook for a further 10 minutes, stirring regularly so nothing sticks or catches.
Pour in the vegetable stock and add the leeks, beans, but not the pasta for the moment. Stir well then turn down the heat and put the lid on the casserole. Let everything cook gently together for 25-30 minutes, stirring once or twice. Now stir in the orzo pasta, replace the lid and continue cooking for a further 20 minutes
If the vegetables look a little dry at any point, add a dash more stock or water.
Lift the lid and stir in the chopped parsley and season to taste with salt and pepper. Allow the dish to sit for 10 minutes before serving.
It’s delicious with a generous grating of hard aged cheese e.g. Parmesan, and a crisp dressed green salad on the side.
