Name: Celeriac, leek, black bean and ginger lattice pie
Yield: Serves 6–8 as a light meal
Ingredients: 1 egg, beaten; 500 g puff pastry; flour, for dusting; 3 tablespoons grated Parmesan cheese; 50 g ginger, cut into julienne strips; 2 teaspoons ground star anise; 300 ml double cream (or use unsweetened coconut milk); 4 tablespoons Chinese salted black beans, rinsed and drained; 1 celeriac (around 500g), peeled and cut into coarse 2cm dice; 3 tablespoons olive oil; 2 leeks, sliced and rinsed if gritty

Preparation info

Serves
6–8
as a light meal

Difficulty
Medium

Appears in

Vegetables

By Peter Gordon

Published 2007

About

I have to say that, in cooking all the recipes in this book, I have come to enjoy the flavour of celeriac even more than I did when I began – it’s a great vegetable and one I hope we all see more of. Here I’ve teamed this most European of vegetables with Chinese star anise and black beans, and it’s gone deliciously well. The lattice effect looks very impressive and it’s so simple to do – read on! Serve with wok-fried Oriental greens or sautéed spinach.