When you first opened your box, you may have thought a little alien had wandered in or a very old gnome. To the contrary! Meet Clive the Celeriac - don’t be fooled by his rough exterior. He is absolutely beautiful on the inside, which is why he’s our British veggie of the month. And this dish is nothing if not a love song to Clive. Those herby mushrooms and that tender salmon are the perfect match for nutty, creamy celeriac fries. Find out more about Clive the Celeriac in your box!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Flat Leaf Parsley
Pop a baking tray in the oven and heat your oven to 200 degrees. Peel the celeriac with a sharp knife and cut in half. Cut into ½ cm slices and then cut each slice again lengthways at ½ cm intervals to create skinny celeriac fries.
Put the celeriac fries on the pre-heated baking tray, toss with 1 tbsp of oil and 1/4 tsp of salt, and pop on the top shelf of the oven for 30 mins, or until the fries are crispy and golden. Turn halfway.
In the meantime, finely chop the garlic and the parsley, pick the thyme leaves off the sprigs, zest and juice a quarter of the lemon and smash the walnuts into very small pieces. Combine these ingredients in a large bowl, together with 2 tbsp of olive oil, ¼ tsp of salt and a good grind of black pepper.
Slice your mushrooms into ½ cm pieces, add to the bowl and mix everything together. Transfer the mixture to another baking tray, spreading it in an even layer.
Place the salmon fillets on top, skin-side down. Move the celeriac to the middle shelf of the oven and put the salmon on the top shelf of the oven for 15 mins. Tip: The salmon is cooked when it is opaque throughout.
Serve the salmon on top of the walnut-herby mushrooms and garnish with any remaining parsley and a wedge of lemon. Serve with a side of celeriac fries.