Fennel and Celeriac with Toasted almonds and Bacon dressing…from The Sydney Magazine (same page as last week ‘s recipe)
This is quite simply a sensation served with a perfect roast leg of lamb and those chic carrots from last week. I insist.
You need:
1 large peeled celeriac and cut into 8 wedges
1 star anise
2 large fennel trimmed and cut into quarters
I knob of butter
250g chopped bacon pieces or fat
100g almonds coarsely chopped
1 or 3 Garlics …why stop at one?
1 tabs chopped thyme
1 tab of chopped flat leaf parsley
1 tabs white wine vinegar or just white wine
· Get those weird looking lumpy celeriacs and give them a makeover. Watch them go from drab to fab with a peel and a chop.
· Toss them in a saucepan. With water. It helps.
· Add the cute little star anise
· Then some salt and pepper and bring gently to boil
· Cut up the parsley and thyme up
· Chop up the almonds.
· Cut up the garlic. Always do more.
· Watching water boil can be boring
· Pour a glass of wine. Sneak a few almonds.
· When the celeriac is gently boiling add the fennel; and simmer for about 12 minutes or until tender
· Now is a good time to ponder about the rest of dinner.
· Strain all the vegetable when they look cooked and just tender .
· Add lashings of butter to them.
· Forget that bikini.
·And keep warm (the vegetables, not you in a bikini) while you cook the bacons and almonds
· Throw the chopped bacon fat in a frypan.
Make sure there are no vegetarians invited to dinner.
· Watch as the bacon starts to brown. Think Eva Longoria in Tahiti (not Nicole).
· Throw in the almonds with the bacon.
· Increase heat and cook until almonds are as golden as Paris Hilton and the bacon is as crispy as a new $100 note.
· Toss on the garlic, then herbs, salt and pepper on the mix of celeriac and fennel.
· Scatter the bacon and almonds chicly and ever so nonchalantly over the vegetables.
· Serve with a juicy roast and the gorgeous ginger carrots from last week.
· Eat. Be happy
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