Celeriac, apple & spelt with blue cheese & toasted hazelnuts
Author: Ian and Gwen Young
Serves: 2
Ingredients
- 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
Method
- Toss the celeriac, onion and rosemary on a baking tray in just enough oil to coat.
- Season and roast at 200C/Gas6 for 25-30mins, until tender and just starting to brown.
- Toss in the apple halfway through.
- Meanwhile, boil the spelt in the stock until tender but still with some bite, approx 25mins.
- Drain or quickly boil off any excess stock.
- Add the roasted veg and parsley to the spelt.
- Crumble in some blue cheese and gently toss together.
- Season to taste.
- Serve crumbled with a little more cheese and the toasted hazelnuts.
