Ingredients
- 1 large celeriac
- olive oil
- 6 sprigs of fresh thyme
- 7 fresh bay leaves
- 6 cloves of garlic
- 30 gr. unsalted butter
- 200 gr. pearl barley
- 1 small onion
- 800 gr. mushrooms
- ¼ of an organic cube of vegetable stock
- 150 ml single cream
- 1 heaped teaspoon English mustard
- extra virgin olive oil
Method
- Preheat the oven to 190 °C.
- Scrub the celeriac clean, using a brush to clean away any soil from the root.
- Tear off a double layer of wide tin foil and place the celeriac in the middle, root side up.
- Rub with olive oil, sea salt and black pepper, sprinkle over the thyme sprigs and 6 bay leaves, then bash 4 whole cloves of garlic and scatter over.
- Pull the sides of the foil up really tightly around the celeriac and scrunch around its shape, leaving it open at the top.
- Place the butter on top of the celeriac so that it melts down and around it as it cooks, then fold the foil over really tightly to seal.
- Place in an ovenproof dish and roast for around 2 hours, or until tender.
- Meanwhile, cook the pearl barley at the appropriate time according to packet instructions.
- Peel and finely slice the onion and remaining garlic, place in a large frying pan on a low heat with a lug of olive oil, and fry for around 10′, or until softened, stirring occasionally.
- Finely slice the mushrooms and add.
- Cook for around 20′, or until golden, continuing to stir occasionally.
- Crumble in the stock cube, add the remaining bay leaf and pour in 200 ml of boiling water.
- Simmer and reduce until the liquid has nearly gone, then stir in the cream and mustard and simmer for a further 5′.
- Season to perfection and keep warm until needed, being careful not to let it get too thick.
- Around 10′ before the celeriac is ready, carefully open up the foil and start basting every couple of minutes with the melted butter for extra colour.
- Drain the pearl barley and dress it with salt, pepper and extra virgin olive oil.
- Place the celeriac on a board and carve thinly, like you would a joint of meat.
- Drizzle with any juices from the foil, then serve with the mushroom sauce, pearl barley and lots of beautiful seasonal greens.