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Healthy Recipes To Try
In The New Year
Braised Celeriac Stew with White Beans, Orzo Pasta, Leeks, Parsley and Olive Oil
Despite its gnarled appearance, celeriac is a popular and delicious vegetable which is super-versatile and easy to cook. Its flavour has a sweet nuttiness with a hint of celery. It really comes into its own in this wonderful, textured, autumn stew.
- Preparation time: 10 minutes
- Cooking time: 60 minutes
- 1 medium celeriac
- 100ml of olive oil
- 1 onion, halved and thinly sliced
- 4 cloves of garlic, peeled and thinly sliced
- 4 bay leaves
- ½ bunch fresh thyme leaves, picked
- 1 litre vegetable stock
- 2 medium leeks, washed, trimmed and cut into 1cm rounds
- 1 x 400g tin of cannellini beans, drained
- 75g orzo pasta
- 1 bunch of parsley, leaves picked and chopped
- Salt and freshly ground black pepper
- Place the celeriac down on a large board and use a large, sharp chef’s knife with a 15cm to 20cm blade to slice away the tough skin from the outside of the vegetable. Cut the celeriac flesh up into 3-4 cm cubes.
- Place the shallow casserole over a medium heat. Add the olive oil followed by the sliced onion, garlic and a little salt and pepper. Cook, stirring regularly for 6-8 minutes.
- Now, add the celeriac, bay and thyme leaves and continue to cook for a further 10 minutes, stirring regularly so nothing sticks or catches.
- Pour in the vegetable stock and add the leeks, beans, but not the pasta for the moment. Stir well then turn down the heat and put the lid on the casserole. Let everything cook gently together for 25-30 minutes, stirring once or twice. Now stir in the orzo pasta, replace the lid and continue cooking for a further 20 minutes.
- If the vegetables look a little dry at any point, add a dash more stock or water.
- Lift the lid and stir in the chopped parsley and season to taste with salt and pepper. Allow the dish to sit for 10 minutes before serving.
- It’s delicious with a generous grating of hard aged cheese e.g. Parmesan, and a crisp dressed green salad on the side.
- Vegetable-based dishes like this rely on generosity to really shine. Use plenty of fresh herbs and season well with sea salt and freshly ground black pepper to build layers and depth of flavour.
- Saving your vegetable trimmings for making stock is well worth doing, reducing waste and making something delicious at the same time. You can even bag them up and keep them in the freezer until you have enough to make a big batch. Leek tops, carrot peelings, onion skins and herb stalks are all ideal.
- Orzo pasta is not much bigger than a grain of rice. It adds character to this stew and starchy body, but there’s no reason not to use another shape of pasta if you have some to hand.
Scrambled Egg And Beetroot Salmon
There is nothing more satisfying when it comes to brunch than perfectly cooked, creamy scrambled eggs on toast. Quick and simple, this breakfast is also great when cooking for family and friends. Make our simple eggs on toast extra special by serving with vibrantly coloured beetroot-cured salmon and peppery watercress.
- Preparation time: 0 minutes
- Cooking time: 5 minutes
- 2 large free-range eggs
- 10g butter, plus more for serving
- Sea salt and cracked black pepper
- 2 slices sourdough bread
- First, crack the eggs into a bowl and gently whisk. Place the saucepan over a medium to low heat and melt the butter.
- Pour in the whisked eggs, add a generous pinch of salt and pepper and stir slowly and gently with a silicone spatula. Ensure the egg doesn’t stick to the bottom of the saucepan, but do not move the eggs too vigorously.
- Take your eggs off the heat when they are still just slightly runny - they will continue to cook in the saucepan’s residual heat. Toast and butter the bread.
- Serve the eggs on top of the buttered toast - we recommend serving with our beetroot-cured salmon and watercress for an extra special breakfast.
- The Le Creuset Signature Cast Iron Saucepans are very good at retaining heat so ensure the hob is on a low to medium heat. If the eggs are cooking too quickly, simply remove from direct heat and continue to cook the eggs in the saucepan’s residual heat.
- For a fresh twist, add chopped parsley or chives to your eggs. You can even replace the butter with smoked oil for a smokey flavour that pairs perfectly with grilled bacon.