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Baked celeriac, fennel and parsley cream with fennel and radish salad

26 August 2019

Baked celeriac, fennel and parsley cream with fennel and radish salad



Salt crust

    • 600g of plain flour
    • 600g of salt
    • 8 free-range egg whites
    • 300ml of water
    • 2 celeriac, each weighing 400g

Fennel cream

    • 4 heads of fennel shaved finely
    • 100g butter
    • 100ml double cream
    • 10g chopped flat leaf parsley
    • Salt to taste

Fennel and radish salad

  • 3 heads of fennel thinly sliced
  • 2 bunches of radish
  • Lemon juice
  • Le Blanc Extra Virgin Olive Oil
  • Salt to taste


  1. Salt baked celeriac: Combine the flour, salt, egg whites an water to make a dough, wash the celeriac well and remove any root, cover the celeriac in the crust and bake for three hours at 160c
  2. Fennel cream: Melt the butter in a pan and on a low heat sweat the sliced fennel for 10-15 minutes until completely soft, transfer to a blender and blitz with the cream until smooth. Re-heat when needed & add the parsley and salt to taste.
  3. Fennel and radish salad: Place the finely shaved fennel in to iced water with the radish, when ready to serve, drain and dry then dress with a little of the oil and lemon juice, season and serve
  4. To serve: Plate the garnish. I added garlic and lemon kale to the dish Take the whole celeriac to the table, and smash open with the back of a metal spoon or the back of a large knife, scoop out the flesh from the centre and place on the plates with garnish.


Oliver Kay Logo white 1017

Bolton Site
Oliver Kay Produce
Produce House, Britannia Way, The Valley
Bolton, Lancashire, BL2 2HH

Tel: 01204 385463

Wednesbury Site
Oliver Kay Produce
Unit A, Kings Hill Park, Darleston Road
Wednesbury, West Midlands, WS10 7SH

Tel:0121 622 8837

Bidfresh Limited trading as Oliver Kay.  Registered in England
Company Registration Number: 04227047  VAT Registration Number: GB 173 9880 60

Registered Office Address: Units 10-14 Cedar Way Industrial Estate, Camley Street, London, N1C 4PD



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