Virtual Cookery (Easy) Masterclass - Sunday 14th March 5.45pm

Celeriac Steaks with Lemon Sauce (for 2 people)

This veggie dinner would be good served with mashed potatoes and a salad. Gina suggests combining sweet potatoes and ordinary potatoes with your mash to make colour and taste interesting and preparing this beforehand.

The celeriac needs to be cooked either the day before or a few hours before hand. So clean it - hairy roots discarded no need to peel. Piece celeriac with fork about 40 times all over then rub with 60 ml of olive oil and salt. Roast in hotish oven basting once or twice for about 2 and half hours till it’s soft all the way through and oozing celeriac caramel. Put on one side when cooked.

Then it’s the Zoom cooking session.

Ingredients :

1 large celeriac

2 peeled potatoes (for mash)

2 peeled sweet potatoes (for mash)

Salad of your choice

250 grams unsalted butter or vegan block

1 onion or two shallots

1 garlic clove

Half teaspoon medium curry powder

Pinch of cayenne pepper

1 table spoon mustard powder

Chives

Parsley

Tarragon leaves (You can survive without them - always wrapped in plastic☹️)

100 mls single cream or little pack of coconut cream

1 lemon + it’s zest

Please register with Helen Reed at hlreedsw20@gmail.com if you would like to join or simply join on the night via Zoom here.