♥︎Cod & celeriac brandade

For ➋ 

400 cod fillets without skin or bones, in equal pieces* 

500 g celeriac, peeled, in small pieces (3 x 3 cm) 

6 cloves garlic, peeled 

small bush of fresh thyme 

25 cl fish stock 

olive oil 

Mix the celeriac and garlic in a pan, cover with fish stock. Cover and cook for 15 m. 

Add the cod, and poach for 5 m. 

Scoop the fish, celeriac and garlic out of the stock and mash them in an oven dish. Add a dash of olive oil, pepper and sea salt. 

Place the dish in a preheated oven at 180°C for 5 m. 

If necessary, grill for 1-2 m to brown a bit. 

*Or sea bream. Or  dried stockfish soaked in milk.

Roasted celeriac with apple, hazelnut & ponzu/maple dressing

For ➍ 
½ celeriac

1 apple

50 g hazelnuts

50 g arugula

olive oil

pepper & salt

dressing:

1½ tbs maple syrup

½ lemon (organic)

2 tbs olive oil (extra virgin)

1½ tbs ponzu**

pepper

Preheat the oven to 200°C. Wash the skin of the celeriac well. Cover a baking tray with baking paper. Lay the celeriac flat. Pierce the celeriac all over with a knife or fork. Brush the celeriac with olive oil. Season with salt. Place in the oven for 1 h. Brush the celeriac every 15 m with the olive oil that has run off. 

Cut the apple into wedges. 

Remove the celeriac from the oven. Cut into slices and then into slightly smaller pieces. Arrange them in a baking dish along with the apple wedges. Season with salt and pepper and drizzle with extra olive oil. Raise the oven to 220°C and place in the oven for another 20 m. Turn halfway through. Roughly chop the hazelnuts. Roast them briefly in a non-stick pan, or put them in the oven. 

Make the dressing. Wash and grate the zest of the lemon and squeeze the juice. Mix with the maple syrup, the extra virgin olive oil and the ponzu**. Season with pepper. 

Serve the baking dish with the hazelnuts, arugula and dressing sprinkled on top.

*Or use the complete celeriac

**Replace with soy sauce

Plate pie with celeriac, chicory, pears & gorgonzola

For ➍
270 g fresh puff pastry
125 g crème fraiche
1 celeriac
3 stumps witloof / endives
150 g gorgonzola
2 Conférence pears
50 g unroasted walnuts

Preheat the oven to 200 ° C. Roll out the puff pastry and the accompanying baking paper over a baking sheet. Divide the crème fraîche over it.
Peel the celeriac and cut into 1 cm cubes. Cut the bottom of the witloof, halve the stump lengthwise and remove the hard core. Cut the half stumps in half lengthwise.
Divide the celeriac and witloof over the puff pastry. Cut the gorgonzola into cubes and divide over the vegetables. Bake the plate in the oven for 25 m until done.
Peel the pears, remove the core and cut the flesh into cubes. Spread the walnuts over the pie.

Fiskisupa (Nordic fish soup)

For ➍
700 g cod fillet
1 kg mussels
2 celery stalks
3 leek whites
¼ celeriac
2 onions
5 dl water
1 dl white wine
30 g butter
1 bay leaf
some sprigs of chives
pepper & salt
150 g samphire
5 dl chicken broth

Chop the leeks, cut the peeled celeriac into small cubes and chop 1 onion. Fry them 5 m on medium heat in a stew pan with the melted butter.
Add the stock, the water, the bay leaf, pepper and salt.
Bring to the boil and simmer for 20 m on low heat. Let rest 5 m, remove the bay leaf and mix finely.
Meanwhile, clean the mussels and put them in a small casserole with chopped celery and 1 chopped onion. Put the lid on the pan and cook the mussels on a high heat, until they open (± 5 m). Shake the pot occasionally. Pour the cooking liquid into a decanter, and pour it slowly into the soup.
Put the samphire and wine in a small sauté pan. Put the chopped cod on top of it, put the lid on the pan and heat gently. Remove from the heat as soon as the wine is boiling and leave to rest 5 m. Season with pepper and salt. [Just before serving, add a lick of cream and give another twist to the pepper mill.]*
Arrange the pieces of fish with the samphire and the mussels in deep plates, pour over the hot soup and serve immediately, sprinkled with chopped chives.

*Optional.

Deer with celeriac mash & endives

For ➍
600 g deer fillets
20 g butter
8 stalks witloof, cleaned
1 celeriac, cut into chunks
200 g potatoes, cut into chunks (or about the same weight as the cleaned celeriac.)
sauce chasseur

Prepare the sauce chasseur without the adding of gravy or wine. Set aside.
Cook the potatoes and celeriac for 20 m. When cooked, add 1 tbs of butter. Make a mash. Set aside.
Brown the deer fillets for 20 m in a stove-top pan with some butter on high fire. Reduce fire, cover the pan, and bake for 20-25 m. Cover and let rest for 15 m.
Add gravy and wine to the sauce. Set aside.
Meanwhile, braise the endives with a little butter for 5-10 m. Keep warm.
Reheat the mash just before serving.
Cut the meat. Serve the meat with the sauce, the mash and endives.

Lamb fillet & endives' mash

For ➍
5 large potatoes
30 g of butter
600 g lamb fillets (4 pieces)
olive oil
1 leek
2 carrots
½ celeriac

Fry the endives in a casserole with a knob of butter, salt and pepper. Let caramelize.
Peel the potatoes and boil them in salted water. Mash the potatoes in a sieve and mix with the endives. Season with salt and pepper. Also add 2 knobs of butter.
Fry the lamb fillets for 3 m on each side in olive oil. Season with salt and pepper.
Peel the leeks, carrots and celery. Cut into very thin strips and fry it until golden brown at 180°C.
Slice the lamb fillets.
Serve with the endives mash and vegetables.

Dover sole salad

For ➍
4 Dover sole fillets (or another white fish)
100 g baby spinach leaves
150 g celeriac
1 lettuce
1 zucchini
1 red onion
a handful of chervil
4 dl vegetable stock
2 dl walnut oil
olive oil
vinegar
thyme & bay leaf
salt

Select the inner leaves of the lettuce, wash and spin dry. Wash a few sprigs of chervil and the spinach leaves. Let them dry.
Cut ½ red onion into rings. Take a large bowl. Mix the vegetables.
Peel the celeriac. Cut into small cubes. Cut the other ½ onion finely and fry in olive oil, add the celeriac cubes and moisten with broth. Season with salt, thyme and bay leaf. Let the celeriac gently simmer.
Mix fine, sieve and finish with walnut oil. Cut the zucchini lengthwise into thin slices. Rub the slices with olive oil and grill briefly on both sides. Season with salt.
Pat the sole fillets dry, dipping slightly in olive oil and grill on a hot grill. Turn after a few s a quarter. Season with salt.
Put a pile of mixed salad on a plate. Arrange the warm courgettes and sole fillets. Finish with some sauce.

tip: steaming vegetables

approximate steaming times

• Artichokes Steam whole artichokes 25-40 m Season with extra virgin olive oil and lemon zest
• Asparagus Whole spears, thick spears peeled lightly 7-13 m Serve with quince jam, cranberry jam, olive oil combined with lemon zest, or olive oil combined with sesame seeds
• Asparagus Cut into 2-inch pieces 4-7 m Season with olive oil combined with lemon zest or sesame seeds
• Green beans, Whole beans 6-10 m Season with garlic
• Wax beans, wax Whole beans 6-10 m Season with garlic
• Beetroot, small or medium-sized Whole, unpeeled beets scrubbed clean; peel off the skins after steaming 35-50 m Season with fresh thyme
• Beet greens Cleaned and coarsely chopped 7-9 m Drizzle with olive oil
• Broccoli Trimmed stalks 8-12 m Season with olive oil, pumpkin seed oil, lemon juice, lime juice, or balsamic vinegar
• Broccoli Trimmed stalks split in half or florets 5-7 m Extra-virgin olive oil, pumpkin seed oil, lemon juice, lime juice, or balsamic vinegar
• Brussels sprouts Whole, trimmed 8-15 m Season with fresh thyme
• Brussels sprouts Trimmed and halved 6-8 m Season with fresh thyme
• Cabbage Cut in wedges 6-10 m Lemon or lime juice
• Carrots Cut into 0.5 cm thick slices 7-10 m Season with honey combined with cinnamon or ginger
• Carrots, baby Whole baby carrots 10-12 m Season with honey combined with cinnamon or ginger
• Cauliflower Florets 5-10 m Lemon or lime juice
• Celeriac Cut into 0.5 cm thick matchsticks 5-7 m
• Celery stalks Cut into 1,2 cm thick slices 4-9 m Season with seeds
• Corn on the cob Whole, husks removed 7-10 m Homemade chicken or vegetable stock
• Daikon radishes Peeled and cut into chunks 8-12 m Season with fresh herbs
• Endives Cut in half lengthwise 5-10 m Drizzle with olive oil and lemon juice
• Fennel bulbs Cut crosswise into 1,2 cm slices 8-10 m Season with olive oil and basil (or lemon)
• Jerusalem artichokes Peeled or scrubbed; sliced 5-8 m Serve with arugula or fresh herbs such as chives or parsley
• Jerusalem artichokes Whole tubers, peeled or scrubbed 20-25 m Serve with arugula or fresh herbs such as chives or parsley
• Kale Trimmed 4-7 m Drizzle with olive oil and crushed garlic
• Kohlrabi Peeled and cut into 1,2 cm cubes 5-8 m Toss with parsley and olive oil
• Leeks Trimmed, cut in half 5-8 m Season with your favorite vinaigrette
• Okra Fresh whole okra, trimmed 6-8 m Season with lemon/lime juice and parsley, or with sauteed scallions
• Onions, pearl Whole onions, peeled 8-12 m
• Parsnips Peeled and cut into 1,2 cm slices 7-10 m Season with fresh herbs such as oregano or parsley
• Peas, green Fresh, shelled peas 2-4 m Season with fresh herbs (such as mt) or lemon juice
• Peas, sugar snap Whole pea pods, trimmed 5-6 m Season with fresh herbs (such as mt) or lemon juice
• Potatoes, all Peeled or scrubbed clean, cut into 1,2 cm slices 8-12 m Toss with fresh parsley, rosemary or dill
• Potatoes, new Whole, scrubbed clean 15-20 m Toss with fresh parsley, rosemary or dill, or with chopped red onions
• Radishes Whole radishes, trimmed 7-14 m Season with chopped scallions or chives
• Scallions Cut into ½-inch slices 3-5 m
• Spinach Cleaned, whole leaves 3-5 m Season with olive oil and garlic, or sesame seeds
• Squash, butternut Peeled and cut into 1-inch cubes 7-10 m Season with honey, lemon juice, and rosemary
• Turnips Cut into 1/2-inch cubes 8-12 m Season with olive oil and fresh herbs
• Turnip greens Cleaned and coarsely chopped 4-6 m Season with olive oil and garlic
• Sweet potatoes Cut into large chunks 8-12 m Season with honey and lemon juice
• Swiss chard Coarsely chopped leaves 3-5 m Serve with chopped fresh tomatoes, olive oil, garlic, olive oil and pepper
• Zucchini Cut into 2.5 cm slices 5-8 m Season with olive oil, lemon/lime juice, and fresh herbs (such as thyme or rosemary)

It is also possible to steam bell peppers, mushrooms, tomatoes, tomatillos, and garlic; however, other cooking methods, such as roasting, may be better suited to retain their texture and/or bring out their flavor.