I was slowly but surely getting through the training programme to become a qualified health coach until I was recently stopped in my tracks. Last week I received an email announcing “numerous coursework and program updates” that were being rolled out now and later this year. Gees! They don’t mean maybe. The volume of coursework has increased by a hefty 60% and I can’t now move on through the 16 original lessons and exams unless I first go back and then sequentially complete each of the new business building tasks interspersed between them. It’s not easy being forced to switch between academia and creative writing on demand - I simply don’t have the time or headspace for both - and last week’s task, which was to write ‘my story’, overwhelmed me. Firstly, who cares what trials and tribulations I’ve suffered? Secondly, it seems if anyone does, it’s me! I found wading through the timeline of my life and reliving the experience extremely upsetting. So today, I’m taking some welcome time out to write this blog. For sanity’s sake, I have to loosen my grip on my study work and let go of my original intention to be an accredited health coach before the end of the year. After all, there are so many other things I have to do.
Without the support of my husband, who steps into the domestic breach every time he finds me glued to my computer, I would have given up completely. Economy of effort is where it’s at and Celeriac Terrine With Red Pepper Sauce is one of those meals that John can prepare single-handedly so that we’re still well fed even when I’m overly committed to tasks beyond the kitchen table. Celeriac Terrine With Red Pepper Sauce makes an impressive vegetarian meal for six people. Since there are only three of us to feed, that means enough leftovers to slice-up cold several days later, which you can then generously top with more cheese before reheating in the oven for 15 minutes and gently warming through the leftover red pepper sauce on the hob. Alternatively, the terrine eats equally well cold with homemade mayonnaise and salad leaves, preceded by a delicious creamy, hot tomato and red pepper soup that’s simply thrown together in minutes by combining the leftover red pepper sauce with a bottle of Abel & Coles cherry tomato passata and a generous dollop of double cream. Voilà, two nutritious, keto-inspired meals for the price of one!
Celeriac, otherwise known as celery root, is a bit of a culinary life saver when you’re living a low-carb lifestyle. Although a root vegetable, celeriac isn’t nearly as starchy as potatoes (potatoes contain over twice as many net carbohydrates) so it’s really useful for making mash, chips, gratins and soups - watercress soup thickened with celeriac instead of potato is even better. High in dietary fibre and loaded with vitamins and minerals for maintaining good health, this recipe totally transforms celeriac from its reputation as the gnarly hobbit of the vegetable world into a very elegant looking, make-ahead main course for entertaining, or a much more appetisingly colourful, meat-free alternative to a family roast.
A long-standing favourite of ours, this recipe is taken from the Winter section of Rose Elliot’s book ‘Vegetarian Four Seasons’. However, while I can still buy organic celeriac in May, I make no apology for enjoying it in Spring! It’s simply delicious food, whenever!
Celeriac Terrine With Red Pepper Sauce (Serves 6)
Ingredients - for the celeriac terrine
700g organic celeriac
25g organic butter
125g organic strong Cheddar cheese, grated
25g freshly grated organic Parmesan or organic vegetarian Parmesan-style cheese
4 tbsp snipped organic chives
Himalayan pink salt or Celtic sea salt
Freshly ground organic black pepper
Organic cherry tomatoes and fresh chives - to garnish
Ingredients - for the red pepper sauce
2 tbsp organic olive oil or macadamia nut oil
2 organic onions, finely sliced
150ml vegetable stock
Himalayan pink salt or Celtic sea salt
Freshly ground organic black pepper
15g cold organic unsalted butter, cut into small pieces
Instructions
Pre-heat the oven to 160℃ / 325 ℉ / Gas mark 3
Grease and line a 450g / 1lb loaf tin with a piece of non-stick parchment paper to cover the base and extend up the short sides. Grease again.
Boil a kettle of freshly filtered water.
Peel the celeriac and cut into even-sized 2cm chunks.
Pour the boiling water from the kettle into the base of a steamer. Place the celeriac into the top of the steamer and cook for about 12-15 minutes, or until the celeriac is tender.
Lift the celeriac out of the steamer and drain well before tipping into a bowl - the water in the bottom of the steamer makes wonderful stock.
Add the butter to the celeriac and mash, but don’t puree because some texture is good in this dish. Mix in the grated Cheddar and Parmesan cheeses, the chives, eggs and salt and pepper to taste.
Spoon the mixture into the prepared tin and level the top. Bake for about 50 minutes or until the terrine feels firm to the touch, is golden-brown and a skewer inserted in the middle comes out clean.
While the terrine is baking make the red pepper sauce. Heat the oil in a large saucepan, put in the onions and cook over a gentle heat with the pan lid on for about 10 minutes until the onions are softened but not browned.
Meanwhile, wash the peppers and cut into rough pieces - there’s no need to remove the seeds because the sauce will be strained.
Add the peppers to the onions, cover the pan again and cook gently for a further 5 minutes.
Pour in the stock. Cover and simmer for about 10 minutes or until the peppers are tender.
Liquidise the sauce, strain into a clean saucepan and season to taste.
When the terrine is cooked, remove from the oven and allow to stand for 5 minutes or so before slipping a knife around the edges to loosen, then turn it out onto a warm plate.
Garnish the terrine with halved cherry tomatoes, sprigs of parsley and small strips of chives.
Just before serving, bring the pepper sauce to the boil. Take off the heat and whisk in the cold butter, a little at a time, to make the sauce glossy.
Serve the sauce with the terrine and some lightly cooked broccoli or other green vegetables.
Fat 22g Protein 14g Carbohydrate 11g - per serving
