FRESH CUT HERBS
FROM OUR BEDS TO YOUR BOWLS
Celeriac Tops
A rich, thick, collection of leaves that most people never see as they get thrown away before they ever make it into our kitchen. We use them as a parsley substitute throughout the winter and they are delicious. Celeriac leaves are packed full of antioxidants and is a good source of vitamins C and K.
For breakfast – Goats Cheese, pea and celeriac tops smash on toast. I borrowed this recipe from Madeleine Shaw's book Get the Glow. Mix your cheese, peas and chopped leaves with lemon juice, chopped mint, salt and pepper and tumble onto toast.
For the family – fold freshly chopped celeriac tops into spagetti carbonara just to get that extra green into those kids!
One for the cheeseboard – Celeriac Remoulade - grate a small celeriac and add lemonjuice, mayonnaise, mustard and crème fraîche then mix in some chopped celeriac tops for a refreshing side to a cheeseboard. Thank you to www.olivemagazine.com for this recipe.