Celeriac purée with burnt yogurt

Name: Celeriac purée with burnt yogurt
Yield: For 4–6 to share as a mezze
Cuisine: British
Ingredients: 100 g natural yogurt; 1 tsp sea salt; 10 g butter; 6 cloves of garlic, peeled; 2 sprigs of thyme; 1 small celeriac head (about 500g); 2 tbsp olive oil

Preparation info

For
4–6
to share as a mezze

Difficulty
Easy

Appears in

Honey & Co

By Itamar Srulovich and Sarit Packer

Published 2014

About

This is a slightly Middle Eastern treatment for what we consider a very British vegetable. The celeriac we get in Israel is a tight, angry, sandy little root – nothing like the large, generous, creamy-fleshed beauties we discovered when we came to this country. To us this is a truly exotic vegetable.

Ingredients

1 small celeriac head (about 500g)
2 tbsp olive oil
6 cloves of

Asia
Israel
Turkey
Starter
Gluten-free
Vegetarian
Mediterranean

Method

Peel the celeriac and cut into small dice. Place in a heavy-bottomed pan with the oil, whole garlic cloves, thyme sprigs and salt. Start on a high heat for about 5–6 minutes to give the dice some colour, then reduce the heat and cook until they go really soft (about 10 minutes). If they catch too much on the bottom of the pan, add 1–2 tablespoons of water and continue cooking until soft.