Celeriac Gratin
Ingredients
2 medium celeriac
lemon juice or white wine vinegar
300ml single cream
1 tbsp plain flour
1 tbsp Dijon mustard
salt and fresh ground black pepper
45g Butter
2 tbsp freshly grated Parmesan cheese
1. Pre-heat the oven to 180C/ gas Mark 4. Peel and slice the celeriac
and drop the slices into a large bowl of water that has been
acidulated with lemon juice or vinegar. Blanch them in acidulated
boiling water for 2 minutes. Drain and run under the cold tap, then
dry thoroughly.
2. Butter a 25cm gratin dish. Mix a spoonful of the cream into the
flour, to give a smooth paste, and then gradually work in the rest.
Stir in the mustard and season with salt and pepper. Spread about one-
third of the celeriac in the dish, dot with a little butter and pour
over one-third of the cream mixture. Repeat twice more, until the
celeriac, butter and cream are all used up.
3. Sprinkle the Parmesan over the top. Bake for an hour or so, until
the celeriac is completely tender and the top browned. Serve
immediately
(From Food Network and Celebrity Chefs (Dorie))
Ingredients
2 medium celeriac
lemon juice or white wine vinegar
300ml single cream
1 tbsp plain flour
1 tbsp Dijon mustard
salt and fresh ground black pepper
45g Butter
2 tbsp freshly grated Parmesan cheese
1. Pre-heat the oven to 180C/ gas Mark 4. Peel and slice the celeriac
and drop the slices into a large bowl of water that has been
acidulated with lemon juice or vinegar. Blanch them in acidulated
boiling water for 2 minutes. Drain and run under the cold tap, then
dry thoroughly.
2. Butter a 25cm gratin dish. Mix a spoonful of the cream into the
flour, to give a smooth paste, and then gradually work in the rest.
Stir in the mustard and season with salt and pepper. Spread about one-
third of the celeriac in the dish, dot with a little butter and pour
over one-third of the cream mixture. Repeat twice more, until the
celeriac, butter and cream are all used up.
3. Sprinkle the Parmesan over the top. Bake for an hour or so, until
the celeriac is completely tender and the top browned. Serve
immediately
(From Food Network and Celebrity Chefs (Dorie))
