| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Vegetarian , Veg1 |
4 |
servings |
INGREDIENTS
| 1 |
md |
Celeriac |
| 8 |
fl |
Double cream/cr.me fraîche |
| 2 |
fl |
White wine |
| 1 |
ts |
Garam masala |
|
|
Salt and pepper |
INSTRUCTIONS
1. Peel the celeriac and slice thinly, just prior to using, as it
discolours quickly. Place the slices in a greased gratin dish.
2. Combine the cream/cr.me fraîche with the wine, garam masala and
seasoning, and pour over the celeriac.
3. Cover the dish with foil and bake for 40 minutes. Remove the foil and
cook for a further 20 minutes, until tender and golden.
Converted by MC_Buster.
NOTES : An unusual variation to Potato Dauphinoise, this dish is great
served with a green salad and baked potatoes.
Converted by MM_Buster v2.0l.
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