Celeriac gratin
Servings: 8
Ingredients
6 whole celeriac, peeled and halved
2 lemons, sliced and placed in a bowl of cold water
20ml NOMU Extra Virgin Olive Oil
2 large shallots, finely chopped
1 clove garlic, crushed
20ml NOMU Vegetable STOCK, made up with 500ml hot water
125ml cream
100g white fresh breadcrumbs
25g parmesan, finely grated
1 tsp NOMU One for All Grinder
Directions
Preheat the oven to 200°C.
Slice the celeriac into thin slices. Place in the lemon water to prevent them from going brown while you slice the rest.
In a large saucepan, heat the Olive Oil over a gentle heat and sauté the shallots and garlic until softened. Add the celeriac and stir to coat. Add the prepared stock and simmer until most of the liquid has been absorbed and the celeriac is cooked and soft. Add the cream and simmer until the cream has reduced and thickened.
Transfer the celeriac mixture to an ovenproof baking dish and smooth the top. Combine the breadcrumbs, parmesan and NOMU One for All in a separate bowl. Generously cover the celeriac with the breadcrumb topping and place in the oven for 25-30 minutes, or until the top is golden brown and crispy.
Serve piping hot with fillet béarnaise.
Ingredients
6 whole celeriac, peeled and halved
2 lemons, sliced and placed in a bowl of cold water
20ml NOMU Extra Virgin Olive Oil
2 large shallots, finely chopped
1 clove garlic, crushed
20ml NOMU Vegetable STOCK, made up with 500ml hot water
125ml cream
100g white fresh breadcrumbs
25g parmesan, finely grated
1 tsp NOMU One for All Grinder
Directions
Preheat the oven to 200°C.
Slice the celeriac into thin slices. Place in the lemon water to prevent them from going brown while you slice the rest.
In a large saucepan, heat the Olive Oil over a gentle heat and sauté the shallots and garlic until softened. Add the celeriac and stir to coat. Add the prepared stock and simmer until most of the liquid has been absorbed and the celeriac is cooked and soft. Add the cream and simmer until the cream has reduced and thickened.
Transfer the celeriac mixture to an ovenproof baking dish and smooth the top. Combine the breadcrumbs, parmesan and NOMU One for All in a separate bowl. Generously cover the celeriac with the breadcrumb topping and place in the oven for 25-30 minutes, or until the top is golden brown and crispy.
Serve piping hot with fillet béarnaise.
Ingredients
6 whole celeriac, peeled and halved
2 lemons, sliced and placed in a bowl of cold water
20ml NOMU Extra Virgin Olive Oil
2 large shallots, finely chopped
1 clove garlic, crushed
20ml NOMU Vegetable STOCK, made up with 500ml hot water
125ml cream
100g white fresh breadcrumbs
25g parmesan, finely grated
1 tsp NOMU One for All Grinder
Directions
Preheat the oven to 200°C.
Slice the celeriac into thin slices. Place in the lemon water to prevent them from going brown while you slice the rest.
In a large saucepan, heat the Olive Oil over a gentle heat and sauté the shallots and garlic until softened. Add the celeriac and stir to coat. Add the prepared stock and simmer until most of the liquid has been absorbed and the celeriac is cooked and soft. Add the cream and simmer until the cream has reduced and thickened.
Transfer the celeriac mixture to an ovenproof baking dish and smooth the top. Combine the breadcrumbs, parmesan and NOMU One for All in a separate bowl. Generously cover the celeriac with the breadcrumb topping and place in the oven for 25-30 minutes, or until the top is golden brown and crispy.
Serve piping hot with fillet béarnaise.
Ingredients
6 whole celeriac, peeled and halved
2 lemons, sliced and placed in a bowl of cold water
20ml NOMU Extra Virgin Olive Oil
2 large shallots, finely chopped
1 clove garlic, crushed
20ml NOMU Vegetable STOCK, made up with 500ml hot water
125ml cream
100g white fresh breadcrumbs
25g parmesan, finely grated
1 tsp NOMU One for All Grinder
Directions
Preheat the oven to 200°C.
Slice the celeriac into thin slices. Place in the lemon water to prevent them from going brown while you slice the rest.
In a large saucepan, heat the Olive Oil over a gentle heat and sauté the shallots and garlic until softened. Add the celeriac and stir to coat. Add the prepared stock and simmer until most of the liquid has been absorbed and the celeriac is cooked and soft. Add the cream and simmer until the cream has reduced and thickened.
Transfer the celeriac mixture to an ovenproof baking dish and smooth the top. Combine the breadcrumbs, parmesan and NOMU One for All in a separate bowl. Generously cover the celeriac with the breadcrumb topping and place in the oven for 25-30 minutes, or until the top is golden brown and crispy.
Serve piping hot with fillet béarnaise.
