Sweet green pea and celeriac dip

Celeriac has been keeping us snug as a bug in a rug this winter. Root vegetables are always warming inside when it's cold outside. However, the delicate flavour of celeriac offers an intriguing piquancy. This vegetable, which is technically a stem rather than a root, is a member of the carrot family.

It is a wonderful source of vitamin K, B-complex vitamins, and various minerals. Like its close relative the celery, celeriac has an incredible ability to help other flavours shine. The classic ways of preparing celeriac - in soups, as a mash, and in gratins or a remoulade - are all appealingly indulgent. Sometimes, though, you long for something fresh and clean.

Blending celeriac with green peas re-birthed both vegetables for us. Celeriac has a light, precise taste which is allowed to stand out as it sometimes cannot when clouded by heavier foods. Peas attain complexity in return.

Erbology Crackers bring body to the dish as a whole, not to mention all the benefits of sprouted buckwheat. When you prepare your celeriac, don't toss out the peel! Once cleaned, it will bring richness to homemade vegetable stock. Freeze stock in ice cube trays and toss into your cooking as needed.

A pea in the pod

A root that is actually a stem.... and now we have peas, which are actually fruits! They are so commonplace that it is easy to forget what a star the humble green pea is. Peas are able to offer almost every mineral and vitamin that one might need, as well as a great deal of fibre.

The variety of world cuisines that green peas make regular appearances in are testimonies to how versatile they are. From classic Continental European dishes to Indian curries with an intricate elaboration of spices, peas undeniably earn their places. If you, like us, get a kick out of spotting references to food in literature, don't forget the tale of the princess and the pea.

Herb it up.

We happened to have dill and tarragon in the fridge. However, the pliability of both peas and celeriac lend themselves well to a wide range of herbs. Parsley is a longtime friend to both, as is thyme. For something stronger, how about basil, rosemary, or sage?

Depending on which you end up with, you could also experiment with other varieties of Erbology crackers - Tkemali or Greek Olive. We love our citruses, so we would be tempted to add a squeeze of lemon or orange.

.....And adorn

Part of the reason we are looking forward to making this dish again and again is to decorate with different toppings every time. The bright green of the dip is intensely energising to the eye, and that is almost as important as how it tastes. The pearly white of sliced radishes, circled with a pink that Schiaparelli would delight in, is a wonderfully flamboyant accessory.

For more restrained days, black Greek olives and pumpkin seeds would add texture and interest. Or you could reunite celeriac with its cousin, the carrot, and grate some orange ribbons to present alongside.