Page title and description

Vegetarian mains
Celeriac, apple and spelt with blue cheese and toasted hazelnuts
Ingredients
- 1 small celeriac, cut into 2cm dice
- 1 onion, finely diced
- 1 rosemary sprig, leaves very finely chopped
- oil for roasting, e.g. vegetable
- 1 apple, peeled, cored and cut into small dice
- 150g pearled spelt
- 500ml chicken or veg stock
- handful fresh parsley, chopped
- 75g Perl Las Blue cheese
- handful toasted hazelnuts
- salt and pepper

Method
Prep time:
10 min
PT10M
Cooking time:
30 min
PT30M
-
Step 1
Preheat oven to 200°C/Gas 6. -
Step 2
Toss the celeriac, onion and rosemary on a baking tray in just enough oil to coat. Season and roast for 25-30 minutes, until tender and just starting to brown. Toss in the apple halfway through. -
Step 3
Meanwhile, boil the spelt in the stock until tender but still with some bite, about 25 minutes. Drain or quickly boil off any excess stock. -
Step 4
Add the roasted veg and parsley to the spelt. Crumble in some blue cheese and gently toss together. Season. -
Step 5
Serve crumbled with a little more cheese and the toasted hazelnuts.