Frances Bissell

Celeriac with Lime

Preparation info
  • Serves

    4–6

    • Difficulty

      Easy

Appears in
The Times Cookbook
The Times Cookbook

By Frances Bissell

Published 1995

  • About

This dish complements chicken very well. The preparation is a little time-consuming, but the end result is worth it.

Ingredients

  • 1 lime with a good skin
  • 1 lb / 455 g celeriac

Method

Carefully pare the zest only from the lime, and slice this into fine shreds. Peel the celeriac, cut it into thin strips, and slice each into fine shreds. Gently cook the celeriac in the butter for 2–3 minutes, just to blanch it and heat it through. Season it lightly, stir in the lime zest, and heat it through so that the essential oils are released to flavour the celeriac.