Celeriac gratin single cream
To make the celeriac cream. Place the celeriac in a pot and just cover with water. Season with salt and bring to the boil. Cook on a medium heat until the celeriac is soft. Drain and the puree. Stir in the celeriac ream and the butter and season well with salt, ground black pepper and nutmeg. To make the potato gratin2 Trim celeriac by cutting off bottom and top, then cutting off thick outer layer with a sharp knife. Cut into 14inch slices, and then julienne. Arrange evenly in gratin dish. Sprinkle thyme leaves over celeriac. 3 In a small bowl, whisk together cream, mustard, nutmeg, and salt and pepper. Pour over celeriac celeriac gratin single cream
Feb 12, 2011 This dish could be called scalloped celeriac; replace potatoes with celeriac. 1. Heat oven to 400 degrees. Butter a 1 12quart gratin dish. Scatter shallots over bottom of dish. Trim celeriac by cutting off bottom and top, then cutting off thick outer layer with a sharp knife. Cut into 14inch
500ml single cream (or double, if you're greedy) Preheat the oven to 190C375F gas mark 5 and use a little oil lightly to grease a fairly large gratin dish. Peel the celeriac and slice it very 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 onethird of the celeriac in the dish, dot with a little butter and pour over onethird of the creamceleriac gratin single cream Potato and celeriac gratin bring the single cream to the boil with the crushed garlic. Drain the vegetables. Stir into hot cream with the ham and all but 60ml (4tbsp) cheese. Season.