Norfolk Celeriac batons with tomato
- 1 tbsp olive oil
- 2 Norfolk onions, sliced
- 600g English tomatoes, skinned, seeded and chopped
- 2 garlic cloves, crushed
- 1 tbsp chopped fresh Norfolk sage
- 1/2 tsp sugar
1 head Norfolk celeriac, about 500g
salt and freshly ground black pepper
sprig of fresh sage to garnish
Prep:15min › Cook:55min › Ready in:1hr10min
- Heat the oil in a saucepan, add the norfolk onions and cook on a medium heat for 5 minutes. Add the english tomatoes, garlic, sage and sugar, season with salt and pepper, then cover and cook gently for 30 minutes.
- Peel the norfolk celeriac, cut into slices, then cut these into thick 5cm long matchsticks. Add to the tomato sauce with 4 tbsp water. Bring to the boil, cover and simmer gently for a further 20 minutes or until the celeriac is tender. Garnish with fresh sage.
For a sweeter celeriac dish, cut the vegetable into sticks, then cook for 15 minutes in boiling, salted water. Drain, then cook gently in a pan with 30g butter and 2 tbsp raisins for 5 minutes, stirring regularly.