Rebecca Woollard started her culinary career as a chalet cook. She is now a food stylist and recipe writer with 10 years of magazine experience.
See more of Rebecca Woollard’s recipes
Rebecca Woollard
Rebecca Woollard started her culinary career as a chalet cook. She is now a food stylist and recipe writer with 10 years of magazine experience.
See more of Rebecca Woollard’s recipes
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Ingredients
4 garlic cloves, unpeeled
a 450g-500g piece beef fillet (ask for the thick end, not the tail)
1 tbsp sunflower oil
crispy onions, to serve (bought or homemade)
For the celeriac purée
20g unsalted butter, plus an extra knob
1 small onion, finely sliced
2 garlic cloves, crushed
a good grating of nutmeg
350g (peeled weight) celeriac, cut into rough 2cm chunks
1 fresh bay leaf (or 2 dried)
225ml whole milk
100ml double cream
For the roasted garlic red wine sauce
15g unsalted butter
1 tbsp plain flour
150ml fruity red wine (e.g. Shiraz), plus an extra glug
250ml beef stock
1 tbsp redcurrant jelly, to taste
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Step by step
For the celeriac purée, melt the butter in a large saucepan. Cook the onion, stirring, for 5-6 minutes until slightly softened but not coloured. Add the garlic and nutmeg and cook for 5 more minutes, then stir in the celeriac.
Add the bay leaf, milk, cream and seasoning, bring to a simmer and cook gently, uncovered, for 20-25 minutes, until the celeriac is very soft and the liquid has the consistency of thick double cream. Stir regularly so it doesn’t catch on the pan.
Discard the bay, then purée with a stick blender. Season, cover and set aside.
For the sauce, melt the butter in a saucepan and stir in the flour. Cook for 1-2 minutes until it smells biscuity, then, stirring constantly, gradually pour in the wine, then the stock, and bring to the boil. Cook at a brisk simmer for 15-20 minutes until the sauce is glossy and lightly coats the back of a spoon. Take off the heat, stir in the redcurrant jelly then cover and set aside.
Preheat the oven to 200°C, fan 180°C, gas 6. Put the garlic cloves on a roasting tray and roast for about 10 minutes while you sear the meat. Season the beef fillet with salt and heat the oil in a frying pan. Sear the beef fillet on a high heat for around 8 minutes until browned all over, turning every 11⁄2-2 minutes, then add it to the roasting tray. Roast for 20-25 minutes for medium-rare. Remove the garlic when soft (20-25 minutes).
Remove the beef to a board or plate, cover loosely with foil and leave to rest for 10-15 minutes. Tip any cooking juices into the sauce. Squeeze the roasted garlic from the skins, mash and add to the red wine sauce, seasoning to taste.
Reheat the sauce and the purée, adding an extra knob of butter to the purée to loosen it and an extra glug of wine to the sauce for tang, if needed. Slice the beef and serve with the purée, red wine sauce and a scattering of crispy onions
Lemon Juice: Celeriac can be tossed with lemon juice and olive oil for a light and refreshing side dish. Cream: Celeriac can be paired with cream for a rich and creamy side dish. Meats: Celeriac can be paired with meats such as bacon, sausage, ham, and chicken.
Because celeriac is actually pretty special. Raw, celeriac has fantastic crunch and a super nutty, celery-like flavour that makes it perfect for salads and slaws.
Potassium in celeriac helps maintain healthy blood pressure and blood volume. Vitamin C in celeriac helps to reduce free radicals that can cause damage to tissues, aging and disease. Vitamin C also plays a role in controlling blood pressure.
Celeriac (Apium graveolens var. rapaceum), also called celery root, knob celery, and turnip-rooted celery (although it is not a close relative of the turnip), is a variety of celery cultivated for its edible stem or hypocotyl, and shoots.
Celeriac can also serve as an alternative to potatoes for people who are trying to reduce their calorie or carbohydrate intake. According to the USDA, one cup of boiled celeriac pieces contains 42 calories and 9.14 g of carbohydrate. The same amount of boiled potatoes provides 134 calories and 31.2 g of carbohydrate.
The short answer is no. Celery and celeriac are basically the same plant, Apium graveolens, with celeriac being a variety cultivated for its root rather than for its stalks (var. rapaceum). They both have the taste of celery, although many people find celeriac to be earthier and more intense.
What Does Celeriac Taste Like? Celeriac's flavor is sweet and nutty with a distinctive celery flavor. Unlike many root vegetables, it has a relatively low starch content. Its pale, fine-grained flesh is firm and crunchy when raw, creamy and slightly fibrous when cooked.
To your meals, celeriac brings: ✔️ Dietary fibres – which improve gut microbiota diversity and digestive health. ✔️ Potassium – which is involved in many essential functions, like the maintenance of normal blood pressure.
Introduction: My name is Saturnina Altenwerth DVM, I am a witty, perfect, combative, beautiful, determined, fancy, determined person who loves writing and wants to share my knowledge and understanding with you.
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Prep time: 40 mins
