Hey Candi, I can’t remember if I told you but I have been getting a weekly delivery of vegetables since August. All kosha stuff (organic and local). Only problem is, because I order the seasonal veggie box, sometimes I get the same vegetables week in, week out. At the moment there are lots of root vegetables, like for example swedes (which, to enlighten you Italians, look like big turnips, orange inside. I have never seen them in Italy) which are fast becoming the bane of my life. After all there’s a limit to how many you can cook in a week (same with cabbages). Consequently they are building up in my cupboard and developing a lovely mould like coating. Anyway I managed to put one out of its misery and cooked it tonight (mashed, with a little butter and pepper) to accompany the cottage pie I made (bog standard stuff , but nice all the same). But the recipe I want to share with you right now is the other vegetable dish I made: namely some gorgeous baked celeriac (= sedano rapa in Italian) au gratin. The recipe is from River Cottage. I saw it at Christmas time on TV, tried it and it went down a treat. It’s really tasty, but I warn you it has a few calories as it’s cooked in double cream! Still it won’t harm you if you only eat it occasionally….
Peel and slice the celeriac very finely. Put it in a bowl and add the chilli, garlic, salt and pepper and oil. Stir well. Add the cream and milk and mix. Put in a buttered dish. Cook at 190 degrees for approx 40 minutes (until lovely and brown). By the way I DID try to photograph it when it came out of the oven but the light was all wrong! It looked like the dog’s dinner…. Picture or no picture trust me, it’s delicious!