RECIPES FOR CELERY

CREAM OF CELERY AND ROQUEFORT SOUP WITH PINE KERNELS

200g Organic Celery, diced
60g Organic Celeriac, diced
30g Dairy House Organic Butter, diced
30g Organic Onions, chopped
30g Organic Leeks, chopped
60g Organic Potatoes, chopped
10g Fresh Organic Mixed Herbs (can use dried but add quantity to taste)
75cl Organic Vegetable Bouillon
30cl Organic Double Cream
Sea Salt & Black Pepper

To Garnish:
15g Tortellini (poached)
15g Pine Nuts
10cl Whipped Organic Cream
5g Chopped Fresh Organic Tarragon

Melt the butter, add the vegetables and sweat without colouring. Add the bouillon/stock, potatoes and mixed herbs, simmer for 40mins.

Add the Double Cream and Roquefort and seasoning. Liquidise the soup and sieve (optional). Garnish with tortellini, pine nuts, whipped cream and chopped tarragon.

Recipe supplied by a customer

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CELERY AND FENNEL QUICHE

8oz (225g) Organic Shortcrust Pastry

1 Bunch of Organic Celery
1lb (450g) Organic Fennel
2oz (55g) Dairy House Organic Butter
2 Bay Leaves
1 Tbsp Water
1oz (30g) Organic Plain Flour
8fl oz (240ml) Organic Whole Milk
2oz (55g) Grated Sage Derby Cheese
2oz (55g) Grated Gruyere Cheese

Roll out the pastry and line an 8 inch (20cm) tart tin. Bake blind in a pre-heated oven (400F/200C/Gas Mark 6) for 20 mins. Leave to cool.

Chop the celery, discarding the fibres and cut the fennel into rings. Melt half the butter in a pan. Add the celery, bay leaves and fennel and sauté lightly for 10 mins, stirring so that the vegetables don’t stick or burn. Add 1Tbsp water and simmer with the lid on for a further 5 mins. Remove bay leaves and discard.

Melt the remaining butter in another pan and add the flour to make a rous. Add the milk and grated cheeses and stir until thick and smooth. Add the juices from the vegetables and mix in.

Pour the veg into the pastry case and cover with the sauce. Place back in the oven for 5 mins to reheat and then place under a hot grill to brown.

Recipe extracted from Cordon Vert by Colin Spencer

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For more ideas also visit the recipes for Parsnips

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