Enjoy this seasonal recipe for the perfect winter warmer!
400g of celeriac peeled and cubed
1kg of butternut squash peeled, seeded and cubed
1 small onion, roughly chopped
1 stick of celery, roughly chopped
1 clove of garlic, roughly chopped
2 pints of chicken or vegetable stock – we recommend…
Sprig of coriander (leaf and stalk)
100ml of coconut milk
Salt & pepper
Place the cubed butternut squash and celeriac on a baking tray, drizzle with olive oil and roast on 200˚C for 12-15 minutes.
Put the onion, celery and 2 tablespoons of olive oil into a saucepan and fry for 5 minutes. Add the garlic and the roasted butternut squash and celeriac and fry for a further 2 minutes.
Add the stock and bring to boil. Simmer for 10 minutes.
Add coconut milk and coriander and blend to a smooth consistency. Season to taste.
For the finishing touch, add a spoonful of crème fresh and freshly cooked croutons.
For us, nothing says Spring like a delicious lamb roast accompanied by minted, seasonal veg and garlic butter new potatoes!
Paul is making the most of Charlton Orchard's wonderful, local apples.