If you are meeting celeriac for the first time you might feel a little
intimated and not know quite where to start with preparing this vegetable. But, once you get to know this wonderful winter
vegetable it will be one of the pleasures of the season.
Celeriac (pronounced sell-air-e-ak) has a delicate celery taste, but is a rather unattractive root vegetable, however, it is a delicious
addition to winter meals. Also known as celery root it is a variety of celery which is cultivated for its root.
Braised Lamb with Celery & Celeriac
As regularly readers know, I love lamb shoulder chops – they give you the wonder flavour of lamb at a fraction of the cost of some other cuts and even better, they are often on special! Slow cooking ensures that the meat is soft and unctuous and the celeriac and celery adds a wonderful flavour.
4 (about 750g) lamb shoulder chops
sea salt and freshly pepper
1 onion, sliced
2 medium or 1 large celeriac, chopped
2 sticks celery, cut into 5mm thick pieces
2 garlic cloves, sliced
2 cups chicken or vegetable stock
1 tbsp Dijon mustard
chopped fresh parsley
1 Preheat oven to 180°C. Season lamb with salt. Heat a large ovenproof casserole dish over a medium heat, add a good splash of oil and brown lamb for 4-5 minutes each side. Remove chops and set aside.
2 Add onion to pan, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent. Add celeriac,
celery and garlic and toss to combine. Add stock, mix to combine and bring to simmering. Place chops on top of vegetables, cover and bake for 1¼-1½ hours or until lamb is tender.
3 Remove lamb from pan, set aside and keep warm. Place pan over a medium heat, stir in mustard and season to taste with a good grind of salt and black pepper. Return lamb to pan and cook, for 4-5 minutes longer to heat through. Serve scattered with parsley.
Where did the ingredients for this dish come from:
Lamb: Mad Butcher – Hastings; Onion, celery, garlic: Krismaw
Gardens – Hastings; Celeriac, parsley: The Chef’s Garden @
Epicurean – Hastings; Olive oil: The Village Press – Hastings; Store
Cupboard Ingredients: stock, mustard, salt, black pepper
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’ Market each Sunday morning.
Happy cooking and eating.
Recipe by Rachel Blackmore
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Get to know celeriac:
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