AT A GLANCE
|01||Preheat oven to 200C. Combine celeriac, olive oil and garlic in a roasting pan. Season to taste and roast, turning occasionally, until golden and tender (35-45 minutes). Peel garlic and discard peel, then transfer with celeriac to a blender.|
|02||Meanwhile, bring chicken stock to the boil in a saucepan. Add to blender and blend until smooth. Add crème fraîche, season to taste, then serve topped with chopped chives and toasted baguette and drizzled with extra-virgin olive oil.|
Apples, bananas, cumquats, custard apples, grapes, kiwifruit, limes, mandarins, melons, nashi, pears, persimmons, rhubarb.
Asian greens, avocados, beetroot, broccoli, Brussels sprouts, cabbages, carrots, celery, daikon, eggplants, fennel, garlic, ginger, horseradish, leeks, lettuce, mushrooms, okra, olives, onions, parsnips, peas, potatoes, pumpkins, shallots, silverbeet, spinach, squash, swedes, sweet potatoes, tomatoes, turnips, witlof, zucchini.
King George whiting, sand whiting, sea mullet, southern garfish, yellowfin bream.