Just three miles from us here @worminsterfarm, Rob (a Michelin-starred Bib Gourmand chef) runs his modern, veg-centric eatery, ROOT. As well as his restaurants, Rob's acclaimed cookbook 'ROOT' is packed full of mouth-watering small-plate recipes, championing the versatility of vegetables. 

THE RECIPES

Healthy, Seasonal, Easy & Delicious! 

Swede 'tagliatelle' with Wild Mushrooms & Pickled Egg Yolks 

Pair this recipe with:

Somerset Mushrooms Sott'olio

 This is one of my favourite recipes in the book, yes it is spiralized veg but its tasty and fun.  It hasn’t been on the menu in awhile but I have fond memories of cooking it as it was on when a food icon of mine came to eat at Root. Hugh Fearnley-Whittingstall sat at the bar with his wife and I spent the evening cooking and chatting to them both, this was there favourite dish of the night. - Rob Howell (Chef)

 - Serves 4 -

Ingredients:

1 swede peeled

2 tbsp cooking oil

150ml vegetable stock

50g salted butter

200g wild mushrooms cleaned 

(girolles, chanterelles, trompettes)

100g vegetarian paramasan grated 

1 tbsp chopped parsley

1 tbsp lemon juice 

2 tbsp rapeseed oil 

Pinch cracked black pepper 

(Add extra depth and umami with Cultjar Somerset Mushroom Sott'olio)

 

FOR EGG YOKES:

4 egg yolks 

*Brine (see below)

*Pickle (see below)

 

Method:

For the yolks have both the brine and pickle liquids cooled. Have enough of each to sit the yolks into, leaving the yolks in the brine first for 20 minutes before draining and moving into the pickle liquid. They are best used after sitting in the pickle about one hour but can be sat for up to two.

To make the swede tagliatelle use a spiralizer and the slighter thicker blade if you have a choice. As swedes are quite tough vegetables it can be hard work but it did work for us.  When making the tagitellie shaped spirals cut every now and then to get pasta size spirals. 

Bring a saucepan of salted water to the boil and cook the Swede tagliatelle for three minutes until cooked but still retaining a little bit, remove from heat and drain in colander. Keep hot in a bowl and dish with a little rapeseed oil.

Heat the cooking oil in a flying pan on a high heat and cook the mushrooms with a good amount of seasoning. It might be easier to cook two portions at a time and you might get a better cook on the mushrooms as its never good cooking too many at a time. Fry for about a minute before adding the butter, vegetable stock, bring to a simmer creating a sauce in the pan. Add the parmesan, lemon juice and parsley before checking the seasoning. If the swede is a little hard still placing into the frying pan to cook further in the sauce.

Serve in a bowl, making a nice little pile of the hot swede, with space for the pickled egg yolk to sit in the middle. Pour the mushrooms and sauce on each of the piles of the swede and finish by placing the cured egg into the centre with a pinch of cracked black pepper.

 

Jerusalem Artichoke with Celeriac Remoulade, Roasted Hazelnuts & Soaked Golden Raisins

 

 

Artichokes have got themselves a bit of a bad name but this will change your mind. When grilling the artichokes don’t be afraid to give them a good amount of char, that’s what really makes this dish. All the flavours are so bold it really is a joy to eat but if you do wish to bulk it out or make a main course, it pairs amazing with a cut of beef or grilled white fish. - Rob Howell (Chef)

- Serves 4 -

Ingredients:

16 artichokes - scrubbed and clean 

Pickle liquid 

100g hazelnuts - roasted and crushed 

 

ARTICHOKE PUREE:

500g  Jerusalem artichokes peel and sliced 

100ml rape seed oil

 

REMOULADE

(Swap for: Cultjar Celeriac, Caper & Mustard Ferment)

Half a celeriac or 1 small celeriac

1 teaspoon wholegrain mustard 

50ml rapeseed oil 

50ml Lemon juice 

20ml Sherry vinegar 

2 tbsp chopped chives 

 

SOAKED RASINS

200g raisins 

200ml white wine 

200ml water 

 

Method:

Make the purée, in a sauce pan heat the oil, add peeled sliced artichokes and cook on a medium heat stirring well, add a nice amount of salt to the pan to help break down the artichokes. Cook for 5m minutes until the artichokes colour and soften. Add 300ml water and cook until you are left with little water and almost a puree. Place in blender and blend well adding a little water if needed to make a smooth purée, season to taste, adding a splash of rapeseed oil can help your purée making it nice and glossy.

For the pickled artichokes, take 4 of the clean artichokes and slice thinly 2mm on a mandolin, put half in a container and salt before pouring pickle liquid over the top. And the other half fry in oil at 165 until light golden, remove and drain on a bit of cloth, season well when dry.

For the soaked raisins add water, wine and raisins to a pan, bring to boil and turn to a low simmer for 5 minutes, remove and cover or clingfilm and let cool. When cooled store in a container in the fridge, the keep well and can be used on a large number of things. 

For the remoulade, peel the celeriac and use the mandolin to thinly slice it to 2mm slices. Lay the sliced celeriac on top of each other in piles of 6 and slice across into matchsticks. Place In a bowl and salt. Leave to rest for 5 minutes and then squeeze the celeriac to remove liquid. Now add other ingredients for the remoulade and mix well. 

Take the other 12 artichokes and steam depending on size and variety, usually for 25-40 minutes until soft but still holding there shape. If you do not have a steamer, simmer the artichokes until soft. Use a small knife to test when cooked. You can keep in the fridge until needed or use straight away. Cut the artichoke in half or quarters and oil well before putting on grill until charred and coloured on all sides, cooking for about 5 minutes on each side. The more colour the better.

To plate spread the puree on the base, add a heaped spoonful of the remoulade, cut the grilled artichokes and spread on the plate then scatter the nuts, raisins and crisps over the top. Great to finish with some green herbs, chervil works well.

 

Pair this recipe with: 

CULTJAR Celeriac, Capers & Mustard

Why not try: 

CULTJAR Jerusalem Artichoke & Horseradish - Jo Webster Collaboration

 

 

The Recipe Book