Firstly let me apologise for there being no pictures in this post – not great for a foodie post, but it was so yummy that I totally forgot to take pics before we devoured it 😉
It’s been a while since I wrote up a slow cooker recipe. It’s not that I haven’t been slow cooking, but more that I haven’t found the time to write about it as well as all the other things I’m doing, and recently I have been sticking with recipes I’ve done before rather than experimenting with new things. But this week we had a celeriac in the veg box, and I haven’t had one for quite a while, so this got me thinking about how I could slow cook it.
I remember I enjoyed a dish once (I can’t actually remember where or when!) that was a bit like a celeriac dauphinoise, with a creamy cheesy sauce around slices of the root vegetable. So this hazy memory formed the basis of my slow cooker creation. I made a simple creamy sauce out of milk, soft cheese and a small amount of flour. The celeriac formed the main bulk of the solid part of the dish, though I added a bunch of purple kale that was in the box, as well as a tin of pink salmon for more protein beyond the dairy ingredients.
It turned out very well, and generally the boys were impressed, although Andrew wasn’t too keen on the taste of the celeriac – I think it’s quite an acquired taste and I’m not sure when he last had it. We served it with rice because the boys had eaten quite a lot of pasta in the days before we ate this, but pasta would work well with it too I think.
Here’s the recipe, which is very simple but give very yummy results!
- 1 pint milk
- 200g tub soft cheese with herbs/onion/garlic
- 2 tbsp plain flour
- 1 celeriac
- 1 tin salmon
- 1 bunch purple kale
- rice or pasta to serve
- Cut the stalks of the kale off and chop the leaves into smaller pieces.
- Peel the celeriac and cut into slices about 1cm thick, and then each big slice into smaller pieces.
- Place the slices in layers in the slow cooker pot, sandwiching some purple kale between each layer of celeriac.
- Mix the milk, soft cheese and flour in a jug, then pour the mixture into the pot – it should just come up to the top layer.
- Cook on high for 5 hours.
- About an hour before the end of the cooking time, drain the tin of salmon and flake the fish, then add it on top of the celeriac in the pot.
- About 10 minutes before the end of the cooking time, cook some rice or pasta to serve it with.