Celeriac is one of my favourite vegetables; its flavour is more subtle than that of celery, it can be prepared in a variety of ways and it keeps well through the winter months. In this recipe, the horseradish adds a sharp, pungent note and the apple a crisp texture.
Peel and grate the horseradish, stir a little lemon juice into it so that it doesn’t brown, and stir it into the soured cream. Set aside.
Peel the celeriac, if the centre is woody discard it, and grate the flesh coarsely. Toss with lemon juice to prevent it discolouring. Peel and grate the apples and toss with a little lemon juice.
Heat the oil in a large pan and stir-fry the celeriac for 3–4 minutes. Add the apple and cook for 1 minute more, then stir in the horseradish, mixing all well together. Serve with venison and beef dishes.
© 2005 Jill Norman. All rights reserved.