Saturday, 2 October 2010
Celeriac gratin (2 colours)
Olive oil - 1 tbsp
Onion - 1, chopped
Garlic - 2 cloves, finely chopped
Plum tomatoes - 400 g can
Red wine vinegar - 1 tsp
Brown sugar - 0.5 tsp
Celeriac - 750 g, peeled
Double cream - 90 ml
Parmesan - 100 g
1) Heat the oil in a large saucepan and cook the onion for 5 minutes until softened. Add the garlic and cook for another minute.
2) Add the tomatoes, vinegar and sugar to the pan and cook for a further 5 minutes, breaking up the tomatoes with a wooden spoon.
3) Meanwhile, peel the celeriac, cut it into quarters and then slice thinly. Add the celeriac to the tomato sauce. Cover the pan and simmer for 10 minutes until the celeriac is tender. Stir in the cream.
4) Pour half the mixture into a gratin-dish and sprinkle over half the parmesan. Pour over the remaining mixture and top with the remaining cheese. Bake for 35 minutes at 200°C. Serves 2 as a main course or 3 as a side-dish.