Gill Meller’s Recipes for Gradual Cooked Vegetable Consuming

I I’ve watched things grow over the past year for a long time. The peas, zucchini, and spinach seemed to sprout in a jiffy, and they could be cooked pretty quickly too, but the roots I planted, like potatoes and carrots, seemed to enjoy taking their time. The celeriac, for example, took months to develop into something sweet and nutty, but it was worth the wait. It’s the same in the kitchen: slow down, cook gently, watch and wait … it always pays off in the end.

Celeriac baked potatoes (picture above)

“Why?” you could ask “Why do you have to play around with nature? Why upset the balance by creating this science project, this freak? We love baked potatoes as they are. ” What can I say? I love her too, but I longed for something new. I wanted to improve the taste and change their behavior, so I spliced ​​them with celeriac as best I could to create a new breed: a super potato. See, the “baked Celeriopto”! Serve with a green salad.

Prep 20 minutes
cook 2 hours
Served 4 as a side dish or first course

4 large baked potatoes
Flaky sea salt and black pepper

50 g unsalted butter
1 onion
peeled and thinly sliced
4 cloves of garlicpeeled and thinly sliced
1 small celeriac, peeled and cut into 2-3cm cubes
1 small handful of dried porcini mushrooms (AKA boletus)
100ml double cream
100 ml whole milk
1 teaspoon dried seaweed flakes
(Optional)
1 handful of parsleyLeaves picked and chopped
1 handful of grated cheddar cheese

Preheat the oven to 190 ° C (170 ° C fan). 5. Wash the potatoes, sprinkle a little salt on them, place them on a baking sheet and bake them in the middle of the oven for one to one and a half hours. until cooked through. Take out the oven (leave the oven on) and when the potatoes are cool enough cut in half and scoop out as much hot meat as you can without tearing the skins. Place the meat in a bowl and place the hollow shells in the oven for another 10 minutes to crisp them. Remove them and set them aside.

While the skins are crispy, heat a heavy pan over medium-low heat. Add the butter and after melting and bubbling add the onion, garlic, celeriac and dried porcini mushrooms and season them. Cook, stirring regularly, for 25-30 minutes, or until the celeriac is nice and soft (if it gets caught in the bottom of the pan, lower the heat and add a dash of water to solve the problem). Add the cream, milk, potato meat, seaweed flakes (if used) and parsley, season again to taste and stir to combine.

Stack the celeriac and potato mixture in the crispy shells, place them back on the baking sheet and sprinkle the cheese over them. Put the stuffed potatoes in the oven for 12-15 minutes or until the filling is nice and hot in the middle. Serve sprinkled with flaky salt and a green salad.

Carrots cooked in butter, red wine, bay leaf, star anise and cinnamon

Gill Meller's carrots in butter, red wine, bay leaves and star anise.Gill Meller’s carrots in butter, red wine, bay leaves and star anise. Photo: Andrew Montgomery. Food and props styling: Gill Meller.

Carrots, like so many of our favorite root vegetables, can be cooked or not cooked in a thousand wonderful ways, and this is one of them. The entire process is very slow and very gentle heat. I wanted to create something similar to the carrots you find in a beef stew after hours of rotten cooking, just without the beef. Star anise and cinnamon add to the sweetness of the carrots, while red wine and butter combine to make a nice, rich sauce.

Prep 10 mins
cook 3 hrs. 10 min
Served 4 as a side

12 carrots
6 shallots
halved
2 small bulbs of garliccut in half
4th-6 bay leaves
2 stars anise
2
-3cm cinnamon stick
2 tsp black peppercorns
2 teaspoons of coriander seeds
1 good pinch of chilli flakes
(Optional)
300ml red wine
50 g unsalted butter
Sea salt and black pepper

Heat the oven to 140 ° C (120 ° C fan). 1. Scrub the carrots (or peel them if the skins are too tough) and arrange them in a flat layer in a medium sized roasting pan. Nestle in the shallot and garlic halves, add the bay leaves and spices and pour over the wine. Spread the butter all over and cover the can tightly with foil so that all the steam is retained when the carrots are cooked.

Gently bake for three hours, gently turning the vegetables once or twice as they cook, putting the foil back neatly each time. After three hours, the carrots should be forked and the sauce should be rich and buttery.

Season and bring to the table. I like to serve this with mashed potatoes or a simple couscous salad with lots of chopped parsley.

• Root stem leaf flower recipes by Gill Meller (Quadrille, £ 27). To order a copy for € 23.49, go to guardianbookshop.com.

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