Wednesday, 20 April 2011

Celeriac & walnut terrine

I am just about to fly to Poland. I am taking nearly two weeks break. Need to charge up my batteries, see my family and friends. To say good bye I prepared another thing that can end up on your Easter table and this time it is vegetarian. Again I would serve it with roasted beets & horseradish relish or just horseradish sauce (preferably homemade, freshly grated horseradish is wicked!)

I hope that you will have nice bank holiday
and enjoy the royal wedding!

All the best and see you when I get back!

makes small bread loaf tin

celeriac, peeled, weight after peeling about 650g, coarsely grated
large onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
3 tbsp olive oil
about 200ml vegetable stock
2 whole eggs
3-4 tbsp of breadcrumbs
1/4 tsp grated nutmeg
1/4 chilli powder
freshly grated black pepper
100g walnut pieces
few tbsp oat bran, to line the tin

In large pan fry the onion and garlic in olive oil for a little while. Add grated celeriac, fry for another minute and then add the stock. Cover and simmer for about 40 minutes. For the last 10 minutes uncover so the excess of liquid evaporates.

When the celeriac is soft, take off the heat and leave it to cool down.

Heat the oven to 200C (fan) and prepare the tin. Oil it with little olive oil and lie with some oat bran, shaking out its excess.

Add egg yolks to the celeriac when cooled down, nutmeg, chilli, most of the roughly chopped walnuts and breadcrumbs. (to be quite honest - I forgot about the breadcrumbs, so my terrine was a bit crumbly)

Whisk the egg whites with pinch of salt until quite stiff, then mix it gently with celeriac and other ingredients. Place it in the tin, cover with piece of tin foil and place in bigger dish filled with hot water (about 1/2 of the size of the loaf tin). This is called bain-marie, which is a type of preparation used for protecting dishes requiring gentle heat from the fierce heat of the oven.

Bake for about 40 minutes, then uncover and bake for further 10 minutes.

Remove from the oven and refrigerate (preferably overnight) in the fridge.


  1. Have a wonderful holiday, and enjoy Easter in Poland :)

    This looks very nice, I like the idea of celeriac with walnuts. Another one to try!

  2. Have a good trip to Poland, hope to see some posts about it when you are back. Thanks for the recipe! :)

  3. Hello both you!

    Thank you for your comments. I was in such a rush since I came back I didi not have a chance to reply to the comments. :/

    I had lovely time back home! :)

    All the best and thanks for stopping by!


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