vegetarian
Preparation time : 20 minutes Cooking time : 40 minutes tips
To serve : fill a ramekin with rice , invert it onto the plate and top with the wilted spinach . Slice the parcel in half diagonally and serve next to the rice with a little puddle of the pesto sauce from the salmon recipe . Top with a sprig of parsley . budget tips monday
notes and tips
vegetarian
Celeriac and pesto filo parcel
Serves : 1 Cooked : at oven temp 375F / 190C
½ celeriac bulb , peeled and sliced thickly
25g butter
1 portion of homemade pesto from salmon recipe
2 sheets filo pastry or 1 sheet brick pastry
25g butter , melted 20g grated beaufort sprig of parsley to serve
Preparation time : 20 minutes Cooking time : 40 minutes tips
Celeriac is a root form of the celery plant . It is a light root with bags of flavour and works well with our home made pesto .
1 . As soon as you peel and slice the celeriac get it into salted water and bring to the boil . Boil for 2-3 minutes or until just tender then drain well . Fry in the butter until browned , season with salt and pepper and leave to one side . 2 . Lay a sheet of filo on a clean work surface , brush with butter and lay the next sheet on top . Pile the celeriac slices into an oblong about 10cm x 5cm and spoon over the pesto and sprinkle with the cheese . Fold the pastry over and around to make a well sealed parcel . 3 . Brush with melted butter and bake for 3 minutes or until well browned .
To serve : fill a ramekin with rice , invert it onto the plate and top with the wilted spinach . Slice the parcel in half diagonally and serve next to the rice with a little puddle of the pesto sauce from the salmon recipe . Top with a sprig of parsley . budget tips monday
Trim a little salmon off before you cook . Then put these pieces into a bowl with a drop of water and a little salt . Cover with cling film and microwave for a minute or until opaque . Allow to go cold . Use as a little dash of salmon with cream cheese on a mini scone or croute .
Make extra pesto as it will make a fab lunch for you but also great warmed through , added to a little crème fraiche for a warm dip as a little pre-dinner taster .
Save time and cook onions ahead :
notes and tips
Many of our recipes ask you to soften the onions in butter or oil or both before adding the liquid . It is this slow cook in oil that will give your food a fabulous flavour so don ’ t skimp here . This , however can seem a chore so why not work out how many softened onion you need in 1 week – possibly a dozen ? Then peel and chop a dozen on Saturday or a bad weather day . Cook them all together ( this is much easier than cooking one anyway as they ‘ sweat ’ better in larger quantities ) and once cooked ( it may take about 20 minutes ) then store in a covered bowl in the fridge ,. They will happily last a week . Then each time you asked for softened onion all you have to do is spoon them out , put on the stove and you are cooking in minutes ! dietary requirements : vegetarian : OK
vegan : NO , see alternative vegan recipes
dairy free : NO , as vegan
nut free : NO , make a portion of the pesto without walnuts
gluten free : NO , serve the celeriac in a terracott pot , topped with some pesto and a simple cheese sauce made from equal quantities of mascarpone and grated chess , then baked in the oven