My husband and son are not very adventurous when it comes to vegetables. If I suggest anything slightly resembling green- cabbage, kale you get the picture I am met with a resounding no ! Now, on the other hand they will eat spinach if it is mixed with something. Stirred into a creamy macaroni cheese with sautéed leeks, until just wilted. Mixed with marscapone and packed tightly into cannelloni tubes, bedded down tightly against one another and coated like a blanket of sweet tomato sauce and melted mozzarella.

So you see my predicament? Carrots are even great and much loved but there are only so many carrots you can eat, even in a cake! I really do need to get them to dip their toes in something else. Well, can you imagine my excitement when I came across a recipe for celeriac and blue cheese muffins. Now, I am not really a fan of blue cheese, I always find the smell rather pungent however many blue veins it might have running through it. I wonder if feta would make a good substitute I ponder to myself. Would the sharpness compliment the sweet notes of the celeriac? Worth a shot I reckon.

For those of you unfamiliar with this vegetable it is in season from October to March. It originates from the same plant as celery and is a big , bulbous knobbly root vegetable. Underneath it’s not very attractive outer layer and one my son described the other day as looking like the one with tentacles. (I think he meant the string like roots that were growing out from the base) the creamy white flesh is quite versatile .

Anyway, having bought the said knobbly vegetable, I am ready to make a start . The recipe sounds a doddle so let’s see how these muffins turn out.