Heat 2 tbsp olive oil in a frying pan and add the breadcrumbs, garlic, lemon zest and chopped celery leaves (if you’re using them), plus a pinch of salt and pepper. Fry until the crumbs are ...

When melted, add the diced onion, the bay leaf, and the thyme sprigs. Cook until the onion is soft, without browning, about 12 minutes. Meanwhile, prepare the leek and celery root. When the onions are ...

Celery should have crisp long stems attached to a sound base and the leaves should be vibrant and green. It should have tightly packed, firm heads with no brown patches on the outer layers. Celery ...

In a pot, melt butter over medium heat. Add leeks, celery and 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper and cook, stirring often, for 5 min or until leeks are tender. Add potatoes, broth and 1 ...

Only the white part of leeks is cooked: trim away the tough, woody stalk end and use the green leaves to wrap the contents of a bouquet garni (a bundle of herbs added to soups, stews and stocks to ...

In a heavy based saucepan or casserole, heat the olive oil or butter in a medium high heat and add the leeks and spring onions ... Add the carrot and celery to the pan, cooking for a further ...

Sweat down the onions in the butter, then add the celery, carrots and leek. Let all the ingredients sweat down with the onions, adding the garlic. Add the tomatoes whole and let them wilt and ...

Peel and cut the carrot, celery, turnip and leek into very thin strips ... Feast on delicious recipes and eat your way across the island with the best reviews from our award-winning food writers.