Celeriac and Broad Bean Salad

The celeriac is from the same family as the celery and tastes delicious when cooked. It goes well with fish recipes.

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)
Serves 4 Prep: 10 min Cook: 30 min

Ingredients

Celeriac (small) 1/2 (300g)
Broad beans 200g
Carrot (small) 1
Lemon 1/2
Orange juice 100ml
Salt 1/2 tsp
Fennel a little
Extra virgin olive oil a little

Method

1
Peel the celeriac thickly.
2
Chop into 1.5 cm dice and soak in some water with some lemon juice to stop it browning. Drain well.
3
Peel the carrot and chop to the same size.
4
Put the celeriac, carrot and fresh broad beans into a pan and add the lemon juice, orange juice and 400ml water to cover. Add a pinch of salt and bring to the boil on high heat.
5
Turn down the heat and simmer for 30 minutes until the vegetables are cooked. Turn off the heat and allow to cool.
6
Drain into a serving dish and drizzle with olive oil and garnish with chopped fennel. Enjoy straightaway or keep in the fridge to chill.

Tips & Note

I learned this recipe from my Turkish friend and tried it my way.

Celeriac and Broad Bean Salad

The celeriac is from the same family as the celery and tastes delicious when cooked. It goes well with fish recipes.

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)

Serves 4

Prep: 10 min

Cook: 30 min

Ingredients

Celeriac (small) 1/2 (300g)
Broad beans 200g
Carrot (small) 1
Lemon 1/2
Orange juice 100ml
Salt 1/2 tsp
Fennel a little
Extra virgin olive oil a little

Celeriac and Broad Bean Salad

Recipe ID :201 Posted on 07 APR 2015

Serves 4

Prep 10min
Cook 30min
views 4,261
printed 230

saved 0

The celeriac is from the same family as the celery and tastes delicious when cooked. It goes well with fish recipes.

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Ingredients

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1/2 (300g)
200g
1
1/2
100ml
1/2 tsp
a little
a little

Method

Prep
10min
Cook
30min
1
Peel the celeriac thickly.
2
Chop into 1.5 cm dice and soak in some water with some lemon juice to stop it browning. Drain well.
3
Peel the carrot and chop to the same size.
4
Put the celeriac, carrot and fresh broad beans into a pan and add the lemon juice, orange juice and 400ml water to cover. Add a pinch of salt and bring to the boil on high heat.
5
Turn down the heat and simmer for 30 minutes until the vegetables are cooked. Turn off the heat and allow to cool.
6
Drain into a serving dish and drizzle with olive oil and garnish with chopped fennel. Enjoy straightaway or keep in the fridge to chill.

Tips & Note

I learned this recipe from my Turkish friend and tried it my way.

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Mizue
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