This week, I’m giving away a copy of Rachel Demuth’s latest vegetarian cookbook, Green Seasons. I was attending Rachel’s French cooking course at Chateau Ventenac last week, where I was turned on to the promise of celeriac, a knobbly-shaped root vegetable with flavours of celery, parsley and nuts.
In one of our lessons, we made a vegan version of the classic Celeriac Remoulade, a simple grated salad of celeriac and mayonnaise (homemade vegan mayo in our case). Since returning from France, I’ve been jonesing for more celeriac, so decided to give the celeriac and horseradish burgers from Green Seasons a try (cheers to mangocheeks for the inspiration).
Folks, these veggie burgers are, at last, not mush burgers. Furthermore, they’re delicious and very simple with dominant flavors of horseradish and spring onion. They were great on a bun, but could just as easily be eaten on their own with a bit of mustard and chutney on the side. I think they’d be phenomenal with sauerkraut, or eaten like a potato pancake with sour cream and applesauce.
Celeriac and Horseradish Burgers
Adapted from Rachel Demuths Green Seasons cookbook. Serves 4-6.
- 1 celeriac weighing 400g – 500g, peeled and grated
- 2 garlic cloves, peeled and minced
- 1 tablespoon olive oil
- 400g tin black eye beans, drained and mashed
- 6 spring onions, finely sliced
- 50g breadcrumbs
- 3 Tbsp fresh parsley, minced
- 3 Tbsp horseradish sauce
- Salt and pepper to taste
- Sunflower oil for frying
- Gently sauté the celeriac and garlic in the sunflower oil until softened.
- In a large bowl combine the celeriac mix with the mashed black eye beans, spring onion, breadcrumbs, parsley and horseradish sauce. Season well.
- Shape into 4 -6 burgers and place in fridge for 30 minutes to firm up before frying.
- Fry on both sides in a little sunflower oil until golden.
- Serve in a bun with crispy green leave, and red onion.