Sunday's Formal Hall menu is by tradition, a roast dinner with a traditional hot sweet and an unadventurous starter. Past attempts to 'brighten-up' the dinner have met with disapproval :-(
Nevertheless, we always attempt to serve great tasting food, and last night was no exception. We began the dinner with a cream of celeriac soup, garnished with truffle oil and chives.
What is celeriac? It's an autumn / winter root crop, which is quite pungent and can be bitter, if not cooked properly, but has a great ability to absorb flavours, for example in soups and stews.It is related to celery, but liking celery doesn't guarantee you'll like celeriac and hating celery doesn't mean you won't like celeriac!
It is thought that celeriac didn't make it to the UK until the 18th century, but even now its a little-known veggie and most of us don't know what to do with it...
Did you know...?
Celeriac is one of the most likely veg box veggies to end up in the compost bin...
Celeriac is high in vitamin C, as well as calcium and potassium, which helps you absorb the calcium. So it's worth tucking in, if you find a recipe you like.