This is a light dish made with warming winter vegetables, celeriac and leeks. Celeriac and leeks with wheat groats is delicious and nutritious and spicy. Succumb to this yummy dish! A fresh squeeze of lemon adds a bright twist to this mellow, comforting dish.
Add 1 cup of hot water, the chopped onion, the sliced into rings white stalks of leeks to a large pot and simmer over medium-low heat for 3'-4'. Then cover with lid.
Add the celeriac roots chopped in chunks and the sliced into rings pale green parts of the leeks. Pour some hot water, if needed, and cover with lid. Leave it for 3'-4'.
Make sure that all the liquid hasn't been absorbed. When the vegetables are softened, pour the wine. Let the wine reduce a bit. The delicate white wine enhances the aroma of the food.
Place the minced tender stalks of the celeriacs and the diced small celeriac leaves into the pot. Then add the wheat groats coupled with a cup of hot water. Season with salt, pepper, sweet and hot paprika, ginger, and cover again with lid.
Groats double in size during cooking, ensure all water hasn't been absorbed. You may need to add an extra cup of hot water.
After 10' the vegetables are softened and the wheat groats are cooked. Now that the dish is cooked, remove from the heat and drizzle the olive oil so that you get all the health and taste benefits.
Squeeze a lemon wedge into your plate, and bon appétit!
The mild, delicate, sweet taste of leeks pairs well with the sharp flavour of fresh lemon juice.
This dish is great as a main course accompanied by a crunchy multigrain bread.
Celeriac, a powerhouse of health benefits, goes well with leeks.
The celeriac root might turn brown after peeling, so keep it covered in lemon juice.