Friday, 21 February 2014

Celeriac, Spinach & Mushroom Patties



Celeriac, Mushroom & Spinach Patties

You know you're a bit middle class when the story of how a recipe came about begins with "organic celeriac was half price in Waitrose..." but that's just how it happened on this occasion.

Andy, it must be said, was deeply suspicious of the celeriac and kept asking what I was going to do with "that funny vegetable". Fortunately when I actually presented him with these patties he was convinced that this was actually a good flavour, and something he'd be happy to eat again.

This mixture is quite soft and therefore a little challenging to work with, but they hold their shape reasonably well once they're cooked. Baking works a lot better than frying: I tried both, and if you try to flip them in a frying pan they're almost guaranteed to distort.

Freezer Instructions
You can make these patties ahead of time and freeze them until you're ready to eat them. Freeze them laid out on a baking tray, before cooking, and then transfer to a freezer bag or box once they've frozen solid. Remove from the freezer and brush with olive oil before baking (which will take 5-10 minutes longer from frozen).

patties ready for the oven

Celeriac, Mushroom & Spinach Patties
Makes 10 patties

500g (17oz) celeriac
500g (17oz) potatoes
2tbsp olive oil
1 large onion
200g (7oz) chestnut mushrooms
100g (3½oz) fresh spinach
1tsp ground cumin
1tsp ground black pepper
  1. Preheat the oven to 200°C (390°F).
  2. Peel and chop the celeriac and potatoes.
  3. Steam the potatoes and celeriac until tender (I cooked them in separate steamer baskets so I could stop each vegetable as it was ready).
  4. Finely chop the onion and mushrooms, and fry in a little olive oil (about 1tsp) until soft.
  5. Add the spinach to wilt, just for a couple of minutes.
  6. Mash the celeriac and potatoes together, and stir through the other vegetables.
  7. Season liberally with cumin and black pepper.
  8. Form the mixture into patties.
  9. Brush both sides of each patty with olive oil, arrange on a baking tray, and bake for 20 minutes (until golden brown).


7 comments:

Savvy WorkingGal said...

I've never had celeriac either. This recipe looks interesting. I'll let you know what we think if I try it.

Lea Ann (Cooking On The Ranch) said...

Hi there! Just wanted to stop by and say Welcome to SRC Group B. Look forward to cooking with you.

Fly Girl said...

I've never even heard of celeriac but I love spinach and mushrooms. These look really tempting.

Deb@CookingOnTheFrontBurner said...

Hi stopping by to say HI from the SRC Club!

Erika s said...

Spinach and mushroom are my two favorite foods! Thank you so much for sharing this recipe I shall be making this tonight!

Midnight Cowgirl said...

Looks yummy!

mypixieblog said...

These look delicious! I never knew what to make with celeriac myself, but I'd love to give these patties a whirl (and yes--I prefer to bake myself. I'm not skilled on skillet flip quite yet).

Hope all is well with you, Rachel! XOXO

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