CELERIAC is a much misunderstood vegetable, and it's easy to see why. It's outer appearance is that of a knobbly turnip, but within it has a delicate taste of celery.
The Scotsman has a recipe using celeriac, taking less than half an hour. And this is part of the "five-ingredients" series, so it's not a complicated recipe.
Tartlet of celeriac and cheddar with roasted butternut squash
250g ready-made puff pastry
250g Isle of Mull cheddar, diced
500g butternut squash
4 tbsp olive oil
Preheat the oven to 200C for 15 to 20 minutes. Peel the celeriac, cut it into quarters and slice thinly. Drop the slices into a pan of boiling water for three minutes and drain. While the celeriac is still slightly warm, mix it in a bowl with the diced cheddar. Season with a little salt and pepper to taste. Next peel the butternut squash, remove the pulp and seeds, and cut the flesh into long 'chips'. Place the squash on a baking tray and coat with olive oil.
Next roll out the puff pastry and cut it into four round tartlets 10 cm across - roughly the size of a small saucer. Lightly press a smaller circle of around 7 cm inside this - a cup would work well for this. Place the four tartlets on a separate baking tray and spoon the celeriac and cheese mix inside the centre circle of the pastry. Place the tray of squash and the tartlets in the oven for 15 to 20 minutes, by which time the outer circle of pastry will have risen. To serve, season the squash with a little salt and pepper, stack the chips in the middle of the plate and place the tartlet on top.