A rather different way of serving this vegetable, slices are stuffed with a mixture of other vegetables. Serve as a garnish to roast meat. Make salad from the trimmings.
ingredients
serves 4
6 tablespoons butter
1/2 pound carrots, finely chopped
1 large onion, finely chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon sugar
4 tablespoons vegetable stock, or
stock made with a chicken stock cube
1 large or 2 small celery roots
1 cup cheese, grated
method
1. In a small pan melt 1/4 cup of the butter over moderate heat. Add the carrots, onion, salt, pepper, sugar and stock.
2. Cook for 5 minutes, stirring so that the mixture does not stick to the pan. Cover tightly and simmer for about 15 minutes or until the mixture is soft and all the liquid has been absorbed.
3. Heat the oven to 170°C (325°F). Peel the celeriac and cut it into slices 1 - 1 1/2 inch thick then trim.
4. Bring a pan of water to the boil. Drop in the slices of celeriac and boil for 10 minutes.
5. Drain the celeriac in a colander and rinse with cold water. Scoop out the centre of each slice to about half its depth.
6. Chop the spare flesh and stir into the carrot mixture. Fill the hollows with the mixture.
7. Place the stuffed celeriac slices in a shallow ovenproof dish and cover with the grated cheese.
8. Dot the remaining butter over the cheese and place the dish in the centre of the oven.
9. Bake for about 20 minutes, or until the celeriac is soft and the cheese is golden brown. Serve immediately.
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