This blog has been lacking something. New recipes for one. But also something fancy and something that I have not yet done, but will do this Christmas. So if you prepared it before the 25th you are on your own. Also no picture.
And this recipe? Well, I am big fan of celeriac as a side dish and anything will cheese, namely gratins will make me heart warm. So when I saw the filling for this recipe in The Guardian [of Manchester] I immediately saw an opportunity to impress my in-laws. More on that later.
Variations
From the original recipe a few things were changed:
- no crust obviously
- way less honey, 1 tablespoon became 1 teaspoon
- half of the herbs were used, though I probably should have used all of it.
- I forgot to grate 1/3 of the celeriac
- Celeriac was cubbed and fried in 2 tablespoon of olive olive oil for about 10 minutes, instead of boiling. I hoped this would give it a bit more flavor.
- Cheddar was replaced with 100 g Emmentaler and 150 g of Gruyére.
Source
- Servings: 6
- Prep Time: 30 mins
- Cooking Time: 45 mins
- Total Time: 75 mins
Ingredients
- Celeriac: 1kg, or about 1-2 heads, cubbed.
- Garlic,: 3 heads, cloves separated and peeled
- Cheddar cheese: 220g, coarsely grated
- Creme fraiche: 150g
- Olive oil: 1 tablespoon
- Balsamic vinegar: 1 tablespoon
- Honey: 1 tablespoon
- Rosemary: 2 sprigs, leaves picked and finely chopped
- Thyme: 2 sprigs, leaves picked and finely chopped
- Sage: 2 sprigs, leaves picked and finely chopped
- Lemon juice: half a lemon
- Mustard: 1 tablespoon
- Parsley: small bunch, chopped
- Eggs: 2, beaten
- Salt and pepper: to taste
Directions
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Simmer the garlic cloves for 2-3 minutes, then drain.
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Using the same pan (dried), fry the garlic in olive oil on a high heat for 2 minutes. Add the balsamic vinegar and 200 ml of water, bring to the boil and simmer for 10 minutes.
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Add the honey, most of the rosemary and thyme (save a little, with the sage) and salt. Cook on medium heat for another 5 minutes, or until most of the liquid has evaporated. The the garlic cloves should be coated in a dark syrup.
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While the sauce is thickening, peel the celeriac and cut it into quarters, setting aside about 1/3. Slice the rest in 2 cm-thick pieces. Boil these pieces in hot water for 7-10 minutes. Drain. Meantime, grate the remaining celeriac.
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In bowl mix the boiled celeriac, cheese, creme fraiche, lemon juice, mustard, parsley and eggs. Add salt and grind of pepper and gently fold in the caramelized garlic cloves.
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Preheat the oven to 160C/325F/gas mark 3. Coat lightly an over form with olive oil, and then add the mix, grated celeriac, rosemary, thyme, all the sage, and finish with a drizzle of olive oil. Bake for 45 minutes or until it has set and the top is golden brown.
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Enjoy!