CHEESY CELERIAC, LEEK & ROSEMARY GRATIN
Combine celeriac and leek with mature cheddar for an indulgent Christmas side dish. A spoonful of mustard or horseradish stirred through the cream wouldn't go amiss
Provided by Good Food team
Categories Side dish
Time 2h
Number Of Ingredients 8
Steps:
- Heat the butter in a saucepan. Add the leeks, rosemary and bay leaf, then cover and cook very gently over a medium-low heat for 15-20 mins until the leeks are soft. Pour over the milk and almost all of the cream, then season and bring to the boil. Remove from the heat and leave to cool a little, then scoop out the bay leaf.
- Pour a little of the leek mixture into an ovenproof gratin dish. Arrange a layer of celeriac in the dish, then season. Spoon over some more of the leek mixture and scatter with a little cheese. Repeat the process, alternating between layers of the leek mixture, cheese and celeriac slices, then finish with a drizzle of cream and the last of the cheese. Can be prepared up to a day ahead and kept in the fridge.
- Heat oven to 180C/160C fan/gas 4. Bake the gratin for 1 hr-1 hr 15 mins until the top is golden and the celeriac is tender when poked with a knife. If the gratin is browning a little too much, cover the dish in foil. Can be chilled, then reheated in a microwave or oven on a low heat with a drizzle more cream.
Nutrition Facts : Calories 314 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
CELERIAC, CELERY AND CARROT REMOULADE
When I lived in France I discovered céleri rémoulade, the creamy grated salad made with celery root, mayonnaise or crème fraîche, or both, and mustard. It was a dish I always ordered when I saw it on café menus, and brought home from French delis on a regular basis. This is inspired by the French salad, but it is not quite as creamy (or gloppy). However you can make it more so if you wish just by adding more crème fraîche, yogurt (healthier), or mayonnaise.
Provided by Martha Rose Shulman
Categories dinner, lunch, salads and dressings, vegetables, appetizer, side dish
Time 30m
Yield Serves 6
Number Of Ingredients 13
Steps:
- Place celeriac, carrots and celery in a bowl or colander and salt generously. Toss and leave for 30 minutes. Taking mixture up by the handful, squeeze out excess water and transfer to a bowl. Add chives and parsley and toss together.
- Whisk together crème fraîche, mayonnaise, grapeseed oil, yogurt, lemon juice and mustard. Season to taste with salt and pepper. Add to the vegetables and toss together. Serve right away or for even better results, refrigerate for an hour or so before serving.
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 11 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 480 milligrams, Sugar 4 grams, TransFat 0 grams
QUICK CELERIAC REMOULADE
The all-time classic way of serving celeriac, this starter is superhealthy and requires no cooking
Provided by Barney Desmazery
Categories Side dish
Time 20m
Number Of Ingredients 5
Steps:
- In a large bowl, mix the mayonnaise, mustard and lemon juice together thoroughly with a generous sprinkling of salt and some freshly ground black pepper, so it all becomes one sauce.
- Peel and quarter the celeriac, then, working quickly, coarsely grate it and stir into the sauce until evenly coated. Serve the celeriac remoulade with lots of toast and some dressed watercress. It will keep in the fridge for up to 2 days.
Nutrition Facts : Calories 213 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 1.35 milligram of sodium
MACERATED BERRY TOPPING
This mix of berries is our preferred finishing touch for summer (so long, cherry on top!).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 45m
Number Of Ingredients 2
Steps:
- Combine berries with sugar. Stir occasionally for 45 minutes, and watch as they transform into a vibrant, juicy sauce. Serve over ice cream, pancakes, or shortcake. For a float, alternate the berries with scoops of ice cream and top it all off with seltzer.
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