We’re really pleased to publish this to sit alongside our September Celeriac feature, and in order to welcome in the very British Bramley season.
This recipe was provided to us by Denise Tolson (of Jerusalem Artichoke fame!). She got it from her mum. We love it because it uses not one but TWO types of apple, and unlike our other celeriac and apple recipe, this one is really quite luxurious. Enjoy!
(Thanks to The Bramley Apple Information Service for the photo)
Ingredients
(Serves 2)
* 1lb celeriac peeled and cut into large chunks
* 1 Bramley apple and 1 Cox’s Pippin, both cored and sliced into chunks the same size as the celeriac chunks
* Finely chopped shallots or a medium onion, finely diced
* ½ pt dry cider
* Herbs (bay leaves with either sage or rosemary or thyme)
* 2oz butter OR a spoonful of crème fraiche or cream
Method
* Melt an ounce of butter in a pan, add the shallots or onion and fry these for a couple of minutes, then add the celeriac and apple and cook for a couple more minutes.
* Add the cider and herbs.
* Bring to the boil and either simmer on a very low heat, preferably with a heat diffuser under it or put in the oven (Gas 3 for 40 mins). It cooks quicker on top of the oven. It is ready when the celeriac is soft and the apples are not quite disintegrated so they still hold a bit of shape.
* Remove the veg and apples and reduce the liquid.
* Add a couple of ounces of butter or a spoonful of crème fraiche or cream.
This is very nice as a meal on its own with a couscous and a bit of gruyere grated on top, or with smoked fish, or with pork or chicken.
Time From Cupboard-To-Table
50 minutes
Categories: fruit, recipes, seasonal eating
