Creamy cheesy celeriac with salmon – #slowcooked

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 πŸ˜‰

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!

Ingredients

  • 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

Method

  1. Cut the stalks of the kale off and chop the leaves into smaller pieces.
  2. Peel the celeriac and cut into slices about 1cm thick, and then each big slice into smaller pieces.
  3. Place the slices in layers in the slow cooker pot, sandwiching some purple kale between each layer of celeriac.
  4. 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.
  5. Cook on high for 5 hours.
  6. 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.
  7. About 10 minutes before the end of the cooking time, cook some rice or pasta to serve it with.

Slow cooked parsnip and suede soup with honey and cumin

This week in the veg box we got 3 different sorts of root veg – carrot, parsnip and suede. I decided to make a chunky and hearty soup, which we ate with some crusty bread. The two flavours that I picked to go with the vegetables were honey and cumin, because I think these go particularly well with root veg. Until recently I haven’t been too keen on having honey with main course dishes – I’ve always thought of it as something to put in sweet eats. But as I’ve got more into parsnips, which I used to also find weirdly sweet for a vegetable, I’ve mellowed to the idea of having a hint of honey with them. It’s funny how your tastes change as you get older (or at least that’s what I’m finding!)soup

The recipe is really very simple, with not many ingredients at all; you just bung it all in the slow cooker and blend it when cooked – I kept it quite chunky so didn’t blend it too much. Here it is….

Ingredients

  • 4 medium parsnips
  • 1 small suede
  • 2 medium carrots
  • 1 litre hot vegetable stock (I use low salt)
  • 1 tbsp honey
  • 2 tbsp cumin seeds
  • ground pepper to season

Method

  1. Cut the vegetables up into rough chunks – they don’t have to be very small or even.
  2. Put the veg, stock, honey and cumin seeds into the slow cooker pot and cook on low for 6 hours.
  3. Using a stick blender, blend the contents of the slow cooker pot until some of the veg has pureed but there are still some chunks left.
  4. Season with a grind of pepper to taste.
  5. Serve immediately with crusty bread.Β This also freezes well if there is any left over.

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