Summary
Servings:
1
Prep time:
30 minutes
Description
Celeriac and Potato Bake
Ingredients
- 1 celeriac, peeled and cubed
- juice from one lemon
- 50g butter
- 100 ml creme fraiche
- salt and pepper
- 3 potatoes, peeled and cut into 5mm slices
- 25g parmesan, freshly grated
Instructions
- Put the cubes of celeriac in a pan of salted boiling water with the lemon juice. Cook for 15 - 20 minutes, until the celeriac is tender.
- Drain the celeriac well and place in a food processor or the bowl of a hand blender. Add the butter and the creme fraiche.
- Puree until the celeriac is smooth. Season with a little salt and pepper.
- Preheat the oven to 220C/425F/Gas Mark 7. Put the potatoes in a pan of boiling salted water for about 4 - 5 minutes until they are just begining to soften. Don't allow them to overcook or become mushy. Carefully drain without breaking the slices.
- In a round or oval ovenproof dish, arrange a layer of potato slices. Then add a third of your celeriac puree on top, spreading it evenly over the potato. Add another layer of potato slices, then a layer of puree and so on until you have used all your potato. Finish with a layer of puree.
- Sprinkle the parmesan cheese on top. Cook in the oven for 15 minutes until the top is a crispy golden brown.