BRAISED CELERIAC WITH TOMATOES AND CHERBRAISED CELERIAC WITH CHERRY TOMATOES AND CHILI PEPPER or SEDANO RAPA BRASATO CON POMODORINI E PEPERONCINO
Spring weekends are quite good when you live in the countryside, apart from all that stuff you feel that you have to do in the garden but even that can feel good on sunny days when singing blackbirds beats the rhythm (like on the drum that they used on ships with rowing slaves). ‘Beats the rhythm’ because the demands that house, family and garden put on me make me feel enslaved sometimes and come to think of it, it is actually true, I am chained to my choices, I can’t walk away from it all and just forget about it. Wish I could sometimes but I don’t so I am the slave to my choices in life. How depressing that sounds. So back to the sunny spring, today is a good day to spend outdoors, I think I even will cut the grass before it gets too long. And then, when I have made about half of all the things that should be done, then I will sit in the sun and save the rest for another day.
Celeriac is a root that I like but I don’t cook with that often because it’s not that easy to find here where I live. Braised celeraiac develops a sweet flavour and here I have added some bite to it with chili pepper and sweet cherry tomatoes.
BRAISED CELERIAC WITH CHERRY TOMATOES AND CHILI PEPPER or SEDANO RAPA BRASATO CON POMODORINI E PEPERONCINO
1 celeriac root
fresh or dried chili pepper
8-10 cherry tomatoes
extra-virgin olive oil
- Peel and dice the celeriac and start braising it in a little olive oil together and as much chili pepper you feel like. Go on braising until the celeriac is soft and begins to be golden.
- Divide the cherry tomatoes in two and add them to the celeriac, salt it and braise on until the tomatoes have softened.
- Serve hot or cold.