This would make a beautiful addition to your Christmas spread. The sweet and salty of the peppers and capers works beautifully with the creamy, celeriac.
1 celeriac – about 650g
1 tsp Dijon mustard
juice half small lemon
50ml olive oil
salt and white pepper
2tsp plus 1 tbsp mild coconut oil, melted
300g butterbeans – cooked
3 peppers, deseeded and cut into 1 cm pieces
2 tsp sherry vinegar
2 tsp olive oil
20 mint, picked
salt and pepper taste
Heat the oven 200C. Place your peppers on a parchment lined baking tray with a tsp oil. Roast for 10 minutes until they’ve softened and begun to take on colour.
Peel the celeriac and cut into inch cubes, place in a large pan with 150ml water and steam for about 8 minutes until tender. Transfer to a blender with 100ml of the water you cooked with, the mustard, lemon, olive oil & a pinch of salt & white pepper. Blend until smooth, adding more water if necessary and taste for seasoning.
For the capers. Heat a small fry pan fairly low with a tablespoon of oil, add your drained capers (careful they may spit), cook for about 10 minutes, until there’s no moisture left in the capers. At this point they’ll stop sizzling, will have darkened slightly and become crispy. Take them out of the pan with a spoon and drain on kitchen paper.
Heat a large fry pan, add a tsp of oil, then the butterbeans, let them brown a little before moving, add the peppers, sherry vinegar, mix through and cook for another few minutes, finish with olive oil, stir through your fresh herbs, salt and pepper to taste.
To serve, reheat the celeriac in a small pan. Place a large spoon of your celeriac on a plate and top with the butterbean mix and a sprinkle of capers.