As far as root vegetables go, celeriac performs rather admirably as a base ingredient for soup – its creamy texture makes for a very satisfying spoonful, while its strong flavour pairs favourably with all manner of foods. The robust flavourings of Thai cuisine, in particular, combine remarkably well with this enlarged hypocotyl (celeriac isn’t actually a root, though it does have them) – hence this particular recipe.
Udon are a type of thick white Japanese noodle, made of wheat flour and most commonly used in soup – kake udon – though they have many other applications besides. Yaki udon simply means ‘fried udon’ and it can be made according to many different recipes – no two recipes for yaki udon that I’ve seen have been the same. This fact makes it a perfect candidate for culinary exploration and experimentation. However, in this case I thought it best to go for a simple seasoning of soy sauce, fish sauce and sesame oil as it has yet to fail in the flavour department.
Saag Aloo is a North Indian dish usually made using spinach and potato, though ‘saag’ is a term also used to describe other greens, such as mustard leaves. There are many ‘saag’ based dishes across India, with many types of greens featuring heavily in Odisha and Punjabi cuisine (though not exclusively). ‘Aloo’ – potatoes – also feature heavily in food not only across India, but the world and indeed, my kitchen. They complete and add a little substance to what is a pleasantly descriptive name for a delicious and nutritious dish.