Celeriac batons with tomato

Recipe by: Zoë Harpham | Photo by: ReadersDigest

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Prep: 15 mins Cook: 1 hour
Serves: 4

Don't judge celeriac by its ungainly appearance. It has a sweet, nutty flavour that brings out the best in pork and chicken.

Recipe provided by:

Readers Digest | Good Food For Less

Ingredients
(See nutrition)

1 tablespoon olive oil

2 onions, halved and thinly sliced

600 g well-ripened, firm tomatoes, peeled, seeded and chopped

2 garlic cloves, crushed

1 tablespoon chopped fresh sage

½ teaspoon white sugar

salt and freshly ground black pepper

1 head celeriac, about 500 g, peeled, sliced and cut into 5 cm long matchsticks

small sprig of fresh sage to garnish

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Preparation method

1. Heat the oil in a saucepan, add the onions and cook over a moderate heat for 5 minutes. Add the tomatoes, garlic, sage and sugar, season with salt and freshly ground black pepper, then cover and cook gently for 30 minutes.

2. Add the celeriac to the tomato sauce with ¼ cup of water. Bring to the boil, cover and simmer gently for a further 20 minutes, or until the celeriac is tender.

3. Transfer the cooked celeriac to a serving dish and garnish with a small sprig of fresh sage.

cook's tip

For a sweeter celeriac dish, cut the celeriac into batons, then cook for 15 minutes in a saucepan of boiling salted water. Drain well, then fry gently with 30 g butter and ½ tablespoons raisins for 5 minutes, stirring regularly.