Paula McIntyre - Balsamic and Honey Glazed Celeriac with Cashel Crozier Blue

Beautiful vegetarian take on the traditional 'steak and blue cheese'. Check out the video below.

2 middle slices of celeriac

2 tablespoons cider vinegar

Few sprigs of thyme and a bay leaf

1 tablespoon balsamic vinegar

2 teaspoons honey

150g Cashel blue cut into cubes

½ pickled walnut finely chopped

2 tablespoons olive oil

2 radicchio leaves shredded

4 walnut halves

Oil for cooking

Salt

Bring a pan of water to a simmer. Add the vinegar, thyme and bay and season with salt. Add the celeriac and cook until soft. Remove from pan and pat dry on kitchen paper. Heat a tablespoon of oil in a pan and add the celeriac. Cook until golden on both sides and add the balsamic and honey. Cook until glazed and place on 2 plates.

Mix the pickled walnut with the radicchio and add the oil and season to taste.

Spoon over the celeriac and dot the Cashel blue on top. Finely grate the walnut halves over the top and serve.