Monday, June 11, 2007

Celeriac Gratin

2 medium celeriac
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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