00:00:06I’m gonna show you how to pair celeriac
00:00:08for cooking in the microwave you start
00:00:10by getting a speed peel a potato peeler
00:00:12and you’re gonna need to peel your
00:00:14celeriac completely you don’t want to
00:00:17eat the earthy skin so quite be quite
00:00:20gentle because you don’t want to cut
00:00:23yourself the same time quite firm
00:00:24especially get it all off it’s quite a
00:00:26knobbly unusual-looking vegetable and
00:00:29you might have to go over the same area
00:00:30a couple of times make sure you get all
00:00:32the brown this skin off
00:00:35just keep turning it and balance it on
00:00:38your board so you don’t cut yourself you
00:00:40want to keep peeling into all the sort
00:00:42of a little eyes and a little brown and
00:00:44green bits are gone you want a lovely
00:00:46clean white surface you can trim the
00:00:56bottoms or the rooty edge let’s go as
00:00:59far as you can pierce alaric then the
00:01:04end bits quite routing so don’t worry
00:01:07too much we can trim that bit off but
00:01:09finish off that push to one side and
00:01:14trim off the edge push that’s the old
00:01:25board a little white get all that earth
00:01:27away and get yourself a bowl and you
00:01:32want to cut your slack into even size
00:01:34chunks to put your knife down the middle
00:01:37of the Celerio neck again it’s quite a
00:01:39large tough vegetable
00:01:42just turn it around and carry on cutting
00:01:45to the other side we’ve had on top
00:01:48pressure to stop it from moving
00:01:51and then turn it onto the flat edge and
00:01:55then you can trim off again but this
00:01:57part any sort of other fibrous root ends
00:02:03that you can’t get your speed peeler and
00:02:08then you just want to chop those like
00:02:10and to even size chunks so using a
00:02:13things as a guide push down the way to
00:02:15your hand and chop again and then just
00:02:23cut it into even size challenge do you
00:02:25want to cook all at the same time
00:02:57okay I’m just gonna
00:03:08just cut all these fibers but again just
00:03:10never send and then we’re gonna flavor
00:03:13our celeriac so when it’s steaming it
00:03:15Canon fusible lovely flavors we’re going
00:03:17to use some lemon so just get this lemon
00:03:21she’s half a bit I cut it in half
00:03:23squeeze the juice in use your hands
00:03:26catch any tips you don’t want making
00:03:31your food and we’re going to actually
00:03:34put the squeezed lemon half in the bowl
00:03:36so carry it carries on infusing the
00:03:38celeriac and then for a bit more flavour
00:03:44I’m just a couple of sprigs of thyme
00:03:46here and they pick the leaves off this
00:03:49is a really soft time to just way too
00:03:52much for a bit of stalk just pick those
00:03:55put them in the bowl if you’ve got a
00:03:57good sprig just hold the top of the
00:04:00stalk and run your fingers down
00:04:02backwards this is quite soft time so you
00:04:06just pull the leaves off that way some
00:04:10of the wood yer curves a better then
00:04:16once you’ve got all those and make sure
00:04:17you’ve
00:04:24give it a good pinch of salt and pepper
00:04:27so there’s some fresh ground black
00:04:29pepper pinch of sea salt and then also
00:04:36to steam it coz we’re going to cover
00:04:38cling film and you want to steam it so
00:04:39it cooks add a splash of hot water from
00:04:42your kettle and that will steam it from
00:04:44your sides we’re now going to cover it
00:04:46some cling film and that rolling walls
00:04:49will just make sure it cooks immediately
00:04:54let’s make sure that it gets completely
00:04:57covered seal it all the way around and
00:05:08we need to do now is pop that in the
00:05:09microwave for 12 minutes and you’ll have
00:05:11perfectly cooked Larry
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