This hearty vegetarian bake is highly nutritious and a delicious accompaniment to roasted or grilled meats and fish.
- 1 medium celeriac weighing about 700g (nearly 1½lb)
- 300g (10oz) Chantenay carrots
- 2tbsp olive oil
- 2 cloves garlic, peeled and finely chopped
- 600ml (1 pint) hot vegetable stock
- 150g (5oz) pearl barley
- 150ml (¼ pint) dry white wine or stock or water
- 1tbsp coarsegrain honey mustard
- Fresh, torn parsley leaves
Set the oven to gas mark 6 or 200°C. Peel the celeriac, it will then weigh about 500g (1lb). Quarter it and cut the pieces into thin slices. Scrub and trim carrots and slice them thinly, lengthways.
Mix the veg in a large roasting tin, or ovenproof dish, with the oil and garlic. Pour over half the stock, then cover dish tightly with foil. Bake for 30 mins.
Take off foil, stir vegetables, then stir in the barley, wine and rest of the stock, put back in oven, uncovered, for 40 mins or until veg is tender. Stir in the mustard. Scatter with parsley for serving. Serve on its own or with roast or grilled meat or fish. (Not suitable for freezing but can be made in advance, then reheated for 15-20 mins).
How to prepare and cook celeriac: Once its skin is removed, celeriac tastes like celery but sweeter and more subtle. It can be eaten raw, very finely sliced or grated, in salads, but it needs to be blanched, as it browns quickly after peeling. Celeriac can be sautéed, steamed, boiled, puréed or roasted and is good with potatoes or swede in a mash, gratin or stew.