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Home Grown Recipes
Mashed Garlic Celeriac
Celeriac is the root of a variety of celery. It differs from most root vegetables in that it is NOT very starchy. Because it is so low in starch, people often use it as a substitute for potatoes and it is often recommended for gluten sensitive diets. The flavour is mild and reminiscent of celery.
1 celeriac, peeled
olive oil
1 handful of fresh thyme, leaves picked
2 cloves of garlic, finely chopped
sea salt and freshly ground black pepper
6 tablespoons water or stock
Slice the bottom of your celeriac and roll it on to that flat edge, so its nice and safe to slice. Dice it all up into half inch cubes. Dont get your ruler out as they dont have to be perfect.

Put a pot on high heat, add a good amount of olive oil, then add the celeriac (chopped), thyme and garlic, with a little seasoning. Stir around to coat and fry, giving a little colour, for 5 minutes. Turn the heat down to a simmer, add the water or stock, place a lid on top and cook for around 25 minutes, until tender. Season carefully to taste and stir around with a spoon to smash up the celeriac.

Recipe taken from jamieoliver.com

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