Baked Celeriac & Potato Cake
Description
A great side dish with roast meats
Ingredients
At a glance
Cuisine
Cooking Method
Type
Main Ingredient
Preparation Time
Cooking Time
Budget
Seasonality
Course
Serves
6
- 1lb 2oz peeled potatoes
- 1lb peeled celeriac
- 3 and a half oz butter
- 4 cloves garlic peeled and thinly sliced
- 2 heaped tsp Dijon mustard
- 1 tsp fresh thyme leaves
- 2 floz vegetable stock
- salt and pepper
- you will also need a shallow, flameproof dish or ovenproof saute pan, about 25.5cm (10in) in diameter
Method/steps
- Using a sharp knife or mandolin, cut the potatoes into slices almostthin enought o see through. Do the same with the celeriac keeping the slices in cold water to prevent from browning
- Preheat the oven to 190c
- Melt the butter in the dish or saute pan over a moderate heat. When it starts to bubble, turn down the heat and add the garlic. It needs to soften slightly without colouring - a matter of 5 mins or so. Take the dish or pan off the heat and stir in the mustard. Pour two-thirds of the butter and mustard mix into a jug.
- Drain the vegetables and pat them dry with kitchen paper. Put a third of them into the dish or pan, then drizzle with some of the mustard butter in the jug. Season with thyme leaves, pepper and salt. Be quitegeneous with the salt. Repeat this twice so that all the slices of vegetable are layeed with the thyme and mustard butter.
- Now pour the stock over the top. Cover with foil. Bake for about an hour and 10 mins until tender.
- Remove the foil and turn the heat up to 220c and bake for a further 10 mins until the top has coloured and crisped a little
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