They say don’t judge a book by its cover, although it’s hard not to when you’re staring down at the misshapen, ugly face of a celeriac. Its knobbly, gnarly and often hairy skin looks like something out of a science fiction film.
Like a lot of people, I am guilty of overlooking this vegetable, but I felt sorry for it sitting on the shelf next to the prettier and cutely named munchkin pumpkin – the celeriac never have a chance. So I took his ugly mug home and lovingly peeled, chopped and roasted him in this delicious rice dish. It’s what he would have wanted.
Celeriac baked rice with goats cheese
Serves 4 / Hands on time 20 mins / Total time 1 hr 15 mins / V Gf
You’ll need: A deep oven-proof casserole dish
2 tsp rapeseed oil
1 white onion, finely chopped
4 cloves of garlic, peeled and sliced
1 medium sized celeriac (roughly 650g), peeled and cut into large chunks
½ tsp garlic granules
½ tsp sea salt
Pinch of cayenne pepper
Pinch chilli flakes
500ml vegetable stock, I use 1 Knorr stock pot
200g brown basmati rice
4 rosemary sprigs
200g vegetarian goats cheese (including rind)
100g black olives, drained and halved
Handful of parsley, chopped to serve
TIP: If making for two, half the recipe and use a smaller baking dish.
1. Preheat an oven to 220°C/200°C fan/428°F/gas mark 7. Add the chopped onion and the garlic to a deep casserole dish along with the rapeseed oil, garlic granules, sea salt, black pepper, cayenne pepper and a pinch of chilli flakes. Give it all a good stir.
2. Peel and cut the celeriac into large chunks and add to the dish and mix well. Add the rice and pour over the vegetable stock and stir carefully. Make sure the rice is fully immersed under the stock before adding the rosemary springs. Cover the dish in a layer of tin foil and bake in the oven for 1hr.
3. Meanwhile, roughly chop the goats cheese, black olives and parsley.
4. Once cooked, remove from the oven and put the foil to one side. Taste the rice to check if it’s cooked – if the rice is still a little tough, cover in foil and return to the oven and cook for a further 5-10 mins. If cooked, sprinkle over the cheese and the black olives and return to the oven, covered in foil for a further 10 mins or until the cheese is melted.
5. Finish sprinkled with fresh parsley and serve with a simple green salad.
If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.
V– Vegetarian. Gf– Gluten free