REMOULADE

The following hints and recipes are going to take some of the mystery out of witlof, celeriac and fennel. Celeriac is a large root vegetable with a flavour similar to celery. When purchasing, it should be firm to the touch. It can be used as flavouring for casseroles and soups and makes a great mash either all by itself or with potatoes. Celeriac can also be used raw, shredded in salads. It has a tendency to go brown if left too long before cooking. Placing it in some water mixed with lemon juice will take care of that.

This recipe may sound a little fancy but tastes terriffic, needs few ingredients and is so easy to make.
The following quantities serve four.

• 4 lettuce leaves
• 1 celeriac, washed, peeled and grated
• ½ onion, peeled and finely chopped
• 1 cup good quality egg mayonnaise
• ½ lemon, juiced
• 1 teaspoon prepared mustard (Dijon is good)
• Chives (optional)

Pop a lettuce leaf onto each plate. Combine the rest of the ingredients together in a bowl, ensuring that all the ingredients are thoroughly coated with the mayonnaise. You can sprinkle with freshly ground salt and pepper to taste, if you like. Spoon the remoulade (this is the name for the celeriac mixture) into the lettuce leaves and sprinkle with some snipped chives (if you have some, it tastes just as good without). Serve as a starter, light lunch or as an accompaniment to grilled meat.

BAKED FENNEL

Fennel is the white, many-leaved bulb with the green fronds on top. When purchasing, make sure the bulb is white with no brown spots and the green fennel fronds look sprightly. I absolutely love the delicate aniseed flavour of fennel. It is definitely my new desert island vegetable. And I especially love this way of cooking fennel. Whether you serve with golden crumbed fish, grilled meat or by itself, it is so good. If you can find baby fennel they can be used in this recipe whole. Serves four.

•  2 bulbs fennel
•  2 cups cream
• 4 or so tablespoons freshly grated parmesan cheese

Remove the green fronds from the top of the fennel and cut out the core in the base. Now you are good to go, how easy is that? Slice the fennel into 5mm slices. Place the sliced fennel and cream into a saucepan and bring to a simmer.

Continue to cook until the fennel is just tender. Remove the saucepan from the heat and gently pour the fennel slices and cream into a flameproof shallow dish. Layer the fennel evenly in the dish and sprinkle with the parmesan cheese. The next part of the recipe can be done either under a grill or in the oven. What you need to achieve is a golden topping on the top of the fennel/cream mixture. Place the casserole under a heated grill or in a moderate oven for a few minutes for the parmesan to crust. This recipe is so simple to make and tastes fantastic.

BRAISED WITLOF

You may find witlof at markets or in your produce section under the name chicory or Belgian endive. It’s available year-round but at its peak in winter. Select witlof that is smooth and white with yellow tips, and leaves that are closed at the tips. Keep the witlof dry. To prepare, slice about 1/8in from the stem and then remove the core by cutting a cone shape about half an inch deep from the stem end. Witlof can be a little bitter until you get used to the flavour, hence the sugar listed in the ingredients. If you don’t mind the slightly bitter flavour (and it does grow on you), omit the sugar. Serves four.

• 4 heads of witlof
• 1 tablespoon butter
• 1 tablespoon cooking oil
• 1 lemon, juiced
• Salt, to taste
• 1 tablespoon sugar

Heat the butter and oil in a heavy based frypan that has a lid. The oil will stop the butter from burning. Add the witlof to the frypan and cook for a couple of minutes on each side. Add the lemon juice, salt and sugar to the frypan, cover the pan with the lid and simmer for about half an hour. The cooking time will depend on the size of the witlof. Cook for at least 20 minutes before testing for tenderness. Serve the braised witlof with grilled meats. Braised witlof tastes great with game meats such as rabbit or venison.

By Lynn Bain, as featured in Caravan World issue 459