Tue, Nov-29-11, 03:32
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Plan: Muscle Centric
Stats: 238/153/160
BF:
Progress: 109%
Location: UK
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Celeriac Dauphinoise
Celeriac Dauphinoise
1 head celeriac (about 400g/14oz), peeled and thinly sliced
Butter, for greasing
1 tbsp finely chopped sage
100g/3½ oz mature cheddar cheese, grated (or other strong cheese)
200ml/7fl oz double cream (heavy cream)
2 crushed garlic cloves
Salt and freshly ground black pepper
Preheat the oven to 180C/350F/Gas 4. Grease an ovenproof dish with butter and place a layer of celeriac slices on the base. Season with salt and freshly ground black pepper and sprinkle over a pinch of sage and a little cheese. Repeat layers of celeriac, sage and cheese until all the celeriac is used, setting aside a third of the cheese. Combine the cream and garlic and pour over the celeriac. Top with the remaining cheese, and allow to sit for 30 minutes for the cream to soak into the celeriac. Bake for an hour or until the vegetables are tender.
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