Diego Ricaurte of the award winning restaurant Palmito has especially created this recipe for us using our seasonal produce, which he regularly uses on his menu alongside other sustainable ingredients. He says "These dishes are nourishing, easy to make and are the kind of thing I love to cook at home using pantry staples and vegetables from Barcombe Nurseries. You can always substitute ingredients as you wish, get creative!"
Ingredients
For the celeriac
1/2 celeriac (peeled and cut into 2cm cubes)
1tbsp butter (plus a little extra!)
1/2 tsp paprika
1/4 tsp turmeric
1/4 tsp ground cumin
50ml white wine
100ml water
A squeeze of lemon
For the palak sauce
2tbsps oil
1tsp butter
1 tbsp cumin seeds
1 bay leaf
2 white onions (finely sliced)
4 garlic cloves (minced)
10g ginger (peeled and minced)
1 green chilli, sliced with seeds (or any chilli you have- sub for dried chilli or dried chilli flakes ½ tsp)
1/4tsp turmeric
1/2tsp coriander powder
½ tsp garam masala
1tsp kasuri methi (dried fenugreek leaves, optional)
1/2tsp chilli powder
1 large tomato chopped
400ml vegetable stock
250g spinach
250g chard, kale, spring greens (or try all of them together)
1 tbsp single or double cream
chopped herbs (coriander, parsley, mint, whatever you have in your fridge)
To finish
Any white cheese; halloumi, paneer, feta or vegan cheese
Salt and pepper to taste!
Method
Step 1
To get nice, soft celeriac that is caramelised on the outside, first toss the peeled cubes in the paprika, turmeric and cumin.
Step 2
Heat your butter in a pan and add the celeriac cubes. Cook gently until it starts to brown, making sure to stir. After 5 minutes add your wine, reduce by half then add your water.
Step 3
Cover with a lid and cook on low heat until soft. Season it and add a touch more butter. Gently fry it and finish it with a squeeze of lemon. Leave to the side
Step 4 (for the sauce)
In a medium sized pan heat the oil and butter until it starts to foam.
Add your cumin seeds and fry lightly until fragrant. After a few seconds add your bay leaf and onions. Cook them on a medium heat until soft. This should take around 5 minutes
Step 5
Add your minced ginger and garlic. Stir continuously but slowly for 3 minutes until they smell warm and cooked. Drop your flame to low and now add all your spices. Cook for a minute. Then add your tomato and cook until it becomes soft and mushy.
Step 6
Add 400ml of vegetable stock. Bring the mix to the boil then simmer for a couple of minutes. Drop in your chard, spring greens or kales. They will take about 7 minutes to cook.
Step 7
Add you spinach and cook for a further 2 minutes. Finish with cream and the then blend until smooth. Seasoning to taste.
Step 8
Put the palak puree back in a pan, add your celeriac and heat through.
Step 9
Slice and fry your cheese until soft and gooey
Step 10
To serve, portion the celeriac and patek sauce onto plates and top with cheese and a scattering of chopped herbs.
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