Zombie brain | Vegetables recipes | Jamie Oliver (2024)

FAQs

Zombie brain | Vegetables recipes | Jamie Oliver? ›

Roast it as you would potatoes. Boil it and mash it with other root vegetables, or serve it on its own. It should take around 20 minutes to cook in boiling water until tender, and 30–40 minutes in a 180°C oven. Celeriac makes a fantastic winter soup too as in Marcello Tully's Celeriac and blue cheese soup.

Roast it as you would potatoes. Boil it and mash it with other root vegetables, or serve it on its own. It should take around 20 minutes to cook in boiling water until tender, and 30–40 minutes in a 180°C oven. Celeriac makes a fantastic winter soup too as in Marcello Tully's Celeriac and blue cheese soup.

Gorgeous roast vegetables

Drizzle with the duck fat, pick over the rosemary leaves, season with salt and pepper, then toss to coat. Push the veg into a single layer, then cook at 220°C/425°F/gas 7 for around 40 minutes, or until golden, crispy and delicious, turning halfway through for even cooking.

Celeriac (Apium graveolens var. rapaceum), also called celery root, knob celery, and turnip-rooted celery (although it is not a close relative of the turnip), is a variety of celery cultivated for its edible stem or hypocotyl, and shoots.

Celeriac is terrific in all sorts of dishes. In salads, raw, it provides excellent crunch and does not wilt quickly, so it is an ideal addition to slaws. Boiled or steamed, it can be pureed very smooth, providing creamy texture to soups or sauces.

The perfect temperature– 400 degrees Fahrenheit is the perfect temperature for most roasted vegetables. It allows for a crispy, perfectly browned exterior and a fork tender interior.

The Oven Temp Is Too Low

A low-and-slow cooking technique is excellent for vegetables like carrots, beets or potatoes that you plan to puree into soup. But, they'll turn out soft and soggy instead of crispy and caramelized. The solution: Turn the oven temperature up to 400°F to 425°F.

Celery & celeriac leaves

As flavoursome as the stems or root; chopped finely they can be used as you would parsley, as a garnish or to flavour soups and stocks. Basically, whatever you're using the celery or celeriac for, use the whole thing, tops and all.

Since celeriac is a root vegetable, it has a distinct earthy taste. Its flavor is similar to that of a turnip, but it also has a hint of celery-like freshness. Cooking the veggie brings out its sweetness.

Do you take the skin off celeriac? ›

How to prepare celeriac. Using a sharp knife, top and tail the celeriac, then use a potato peeler to remove the rhino-tough skin. Expect to discard about a quarter of the celeriac by the time you've done this.