Celeriac and rocket sformato

Celeriac and rocket sformato
  • Serves icon Serves 6-8
  • Time icon Hands-on time 30 min, oven time 60-70 min, plus cooling

This beauty of a dish, called a sformato, originates from Italy – think of it as a soufflé having a flirtation with a crustless quiche.

This version, combining savoury celeriac and peppery rocket, makes a brilliant centrepiece that works as well as a traditional roast with classic sides.

Our miso mushroom, squash and chestnut wellington is another brilliant vegetarian showstopper idea.

Nutrition: For 8 servings

Calories
335kcals
Fat
25.6g (9.5g saturated)
Protein
16.3g
Carbohydrates
7.8g (4.6g sugars)
Fibre
4g
Salt
0.6g
Calories
335kcals
Fat
25.6g (9.5g saturated)
Protein
16.3g
Carbohydrates
7.8g (4.6g sugars)
Fibre
4g
Salt
0.6g

Ingredients

  • 500g celeriac, trimmed and peeled
  • Olive oil for roasting
  • 30g unsalted butter
  • 30g plain flour
  • 450ml whole milk
  • 250g baby leaf spinach
  • 250g wild rocket
  • 250g ricotta
  • 3 large free-range eggs, beaten
  • Whole nutmeg for grating
  • 100g vegetarian parmesan-style cheese, grated
  • 2 fresh tarragon sprigs, leaves picked and chopped
  • 75g pine nuts, toasted in a dry pan
  • Extra-virgin olive oil for drizzling

You’ll also need…

  • 18cm springform cake tin, greased and the base lined with non-stick baking paper

Method

  1. Heat the oven to 200°C/180°C fan/gas 6. Cut three quarters of the celeriac into 1cm thick slices, then into chunky triangles. Chop the remaining celeriac into 1.5cm cubes. Put the triangles on one side of a large baking tray and the cubes on the other side. Toss with oil, salt and pepper, then roast for 25-30 minutes until softened and golden.
  2. Meanwhile, melt the butter in a saucepan, then stir in the flour to form a paste. Cook for 1 minute, then remove from the heat and whisk in the milk a little at a time until smooth. Return to the heat, bring to the boil, stirring, then simmer the sauce for 2-3 minutes until thickened. Transfer to a large bowl and set aside to cool completely.
  3. Rinse the spinach and 200g of the rocket, then put in a clean saucepan (leave some water clinging to the leaves to help the greens cook). Put the pan on a low heat and gently cook until wilted (3-4 minutes). Drain, squeezing out any moisture, then roughly chop.
  4. Once the sauce has cooled, stir in the ricotta, eggs, a generous grating of nutmeg and 75g of the grated hard cheese. Next, gently stir in the roast celeriac triangles and chopped greens. Season with salt and pepper, then pour the mixture into the prepared tin, level the top with a spatula and sprinkle over the remaining 25g hard cheese. Bake for 35-40 minutes until golden and just set. Cool in the tin for 10 minutes, then transfer to a serving plate.
  5. Top with the roast celeriac cubes, remaining rocket, chopped tarragon and toasted pine nuts. Drizzle with a little oil and slice to serve.

delicious. tips

  1. Reheat in a low oven to serve. Serve the sformato warm or at room temperature.

    Swap the filling for other roasted seasonal veg – try butternut squash or cauliflower.

  2. Leftovers will keep in an airtight container in the fridge for up to 2 days.

  3. Chill a light, lemony Italian white such as pecorino or verdicchio. Leftovers will keep in an airtight container in the fridge for up to 2 days. Reheat in a low oven to serve. Serve the sformato warm or at room temperature.
    Swap the filling for other roasted seasonal veg – try butternut squash or cauliflower.

Recipe By

The delicious. food team

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