1⁄2 cup extra virgin olive oil
Salt & black pepper
2 garlic cloves
1 sprig of fresh rosemary
1 thinly sliced red onion
1⁄2 cup extra mature cheddar
Parsley to garnish
Preheat oven to 400ºF. Peel celeriac, rinse and slice into thin even pieces. Toss the celeriac in olive oil so the pieces are evenly coated. Layer the celeriac, partially overlapping, then cover the bottom of the pan. Sprinkle with finely chopped garlic, thinly sliced red onions, rosemary, salt, pepper and mature cheddar. Continue to layer until all ingredients are used. Cover with tin foil and bake for one hour until celeriac is tender. Bake a further 10 minutes without foil to brown top.
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