Mainly this blog is about extolling the virtues of wild garlic butter but also I wanted to share this cooking method for celeriac. I love to slowly roast it in a pan with ghee or butter. It softens the inside & slowly caramelises the outside. It takes a little time but is not much work. The result is a soft unctuous steak of celeriac which when finished with this butter is absolutely delicious.
Wild garlic grows abundantly here & we eat a lot of it at this time of year. In terms of cooking I treat it like a leafy herb. If cooked for more than a couple of minutes it loses its flavour. Shredding it & mixing it with butter keeps the leaves fresh & make it easy to use in cooking.
I love wild garlic butter in mashed potatoes, on a piece of fish or grilled meat. It is also delicious with scrambled eggs. I just add about 30 seconds before the eggs are cooked to melt the butter. I also add it to vegetables & make garlic bread with it. It’s so handy to have in the fridge ready to slather on almost anything. Use it like any compound butter.
Can’t believe this is my second post in a week. I have been taking a break from blogging as by the end of a long day in the kitchen I have not wanted to write about food or frankly even eat it! Luckily I have ditched my pub job (so bored of frying chips) for a position at Regather Works in Sheffield. It is a co-operative based on sustainability & community. My position is part time leaving me more time for exploring, foraging, blogging & hosting supperclubs – YAY!
Wild Garlic Butter with Celeriac Steak
Wild Garlic Butter
Ingredients (makes 250g):
One pack of butter
A good handful (about 40-50g) of wild garlic
The butter should be soft so that you can mix it with the wild garlic. The garlic leaves should be finely shredded, no more than 2mm thick.
Mix the two together with a fork. That’s it.
You can form the butter into rounds (with cling film) or put it into a mould – I just put it in a jar in the fridge.
Celeriac Steak (2 people):
20-30g ghee (clarified butter) or butter
herbs, salt, pepper
To prepare the celeriac, peel it & make sure that the knobbly bits are gone – the parts just under the skin are bumpy & quite hard so its better without them.
Cut 2 steaks about 1cm thick. They can be thicker but take longer to cook. Season with salt & pepper.
The main thing here is patience. Let the steaks slowly tenderise & start to brown on the outside. If you cook them quickly they will be too brown & wont soften. It takes 20-30 minutes.
Keep turning the steaks over every few minutes so that they are nicely basted in the butter.
After about 20 minutes test with a sharp knife to see if the celeriac is cooked – it should enter with no resistance. Keep cooking of it is still a little firm until it is completely soft.
At this point the outside is usually a light caramel colour. You can turn the heat up to brown the outside a little more if you like.
Serve hot alongside meats or other vegetables, greens & mushrooms are great to contrast with the sweetness of the celeriac.
Check out our Wild Garlic & Hazelnut Pesto recipe here