Celeriac, apple & spelt with blue cheese & toasted hazelnuts


Celeriac, apple & spelt with blue cheese & toasted hazelnuts
Serves: 2
  • 1 small celeriac, cut into 2cm dice
  • 1 onion, finely diced
  • 1 rosemary sprig, leaves very finely chopped
  • oil for roasting
  • 1 apple, peeled, cored and cut into small dice
  • 150g pearled spelt
  • 500ml veg or chicken stock
  • handful chopped parsley
  • ½ pack perl las blue cheese
  • handful of toasted hazelnuts
  1. Toss the celeriac, onion and rosemary on a baking tray in just enough oil to coat.
  2. Season and roast at 200C/Gas6 for 25-30mins, until tender and just starting to brown.
  3. Toss in the apple halfway through.
  4. Meanwhile, boil the spelt in the stock until tender but still with some bite, approx 25mins.
  5. Drain or quickly boil off any excess stock.
  6. Add the roasted veg and parsley to the spelt.
  7. Crumble in some blue cheese and gently toss together.
  8. Season to taste.
  9. Serve crumbled with a little more cheese and the toasted hazelnuts.


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