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While looking for a photo of celeriac I found this recipe. Totally induction-friendly too!
It is at http://thepassionatecook.typepad.com/thepassionatecook/vegetarian/index.html and was posted in 2004
I havent tried it yet but intend to.
It is at http://thepassionatecook.typepad.com/thepassionatecook/vegetarian/index.html and was posted in 2004
I havent tried it yet but intend to.
Gordon Ramsay's celeriac lasagne
And without a warning Gordon-season has crept in on you. The nation has been watching a lot of him on TV these days, but I am up for the double-whammy and am devouring his new book at the same time. To be honest, I am really useless at boosting viewer numbers and our TV set really a waste of money - but this time I had even put a note in my calendar and still only managed to watch his "kitchen nightmares" twice. The book is a fantastic read, though, but I think I've said that often enough now.
One of my favourite recipes in there is for celeriac lasagne. As I said with the celeriac soup I posted the other day I really love this vegetable and I have set out on a mission to save it from oblivion. This "lasagne" does not contain any pasta, it's simply layers of cooked celeriac slices and celeriac purée, topped with a bit of parmesan (which you can well do without) and popped in the oven for just 15 minutes. The result is a creamy side dish of celeriac which I love to serve with steak or a Sunday roast... so simple, but utterly delicious.
Gordon Ramsay's celeriac lasagne
(serves 4 as a side dish)
1 large celeriac
juice of 1 lemon
60 g butter
4 tbsp double cream
salt and pepper
nutmeg
25 g parmesan - optional
Peel the celeriac and cut in half. Use the one half to cut 5 mm slices and trim to fit the dish you're cooking this in. I sometimes use a big soufflé dish, but on other occasions I serve it in individual ramekins of about 8 cm diameter. Put in a bowl water acidulated with half the lemon juice. Dice the remaining celeriac and cook in salted water with the rest of the lemon juice for about 15 minutes until tender. Lift out with a spoon and transfer to a food processor. Use the water to cook the celeriac slices until tender, but keeping their shape, about 10 minutes. Blend the celeriac cubes smoothly with the butter and double cream, season with the salt, pepper and nutmeg and set aside. Preheat the oven to 220 C.
Butter your soufflé dish or individual ramekins. When the slices are cooked to the required consistency, drain them and arrange a first layer on the bottom of the dish/es. Spread some of the celeriac purée over it, then repeat these layers to fill your dish/es, finishing with a bit of the purée. Sprinkle with some parmesan if you like and put in the oven. Bake for 15 minutes until golden brown on top.
And without a warning Gordon-season has crept in on you. The nation has been watching a lot of him on TV these days, but I am up for the double-whammy and am devouring his new book at the same time. To be honest, I am really useless at boosting viewer numbers and our TV set really a waste of money - but this time I had even put a note in my calendar and still only managed to watch his "kitchen nightmares" twice. The book is a fantastic read, though, but I think I've said that often enough now.One of my favourite recipes in there is for celeriac lasagne. As I said with the celeriac soup I posted the other day I really love this vegetable and I have set out on a mission to save it from oblivion. This "lasagne" does not contain any pasta, it's simply layers of cooked celeriac slices and celeriac purée, topped with a bit of parmesan (which you can well do without) and popped in the oven for just 15 minutes. The result is a creamy side dish of celeriac which I love to serve with steak or a Sunday roast... so simple, but utterly delicious.
Gordon Ramsay's celeriac lasagne
(serves 4 as a side dish)
1 large celeriac
juice of 1 lemon
60 g butter
4 tbsp double cream
salt and pepper
nutmeg
25 g parmesan - optional
Peel the celeriac and cut in half. Use the one half to cut 5 mm slices and trim to fit the dish you're cooking this in. I sometimes use a big soufflé dish, but on other occasions I serve it in individual ramekins of about 8 cm diameter. Put in a bowl water acidulated with half the lemon juice. Dice the remaining celeriac and cook in salted water with the rest of the lemon juice for about 15 minutes until tender. Lift out with a spoon and transfer to a food processor. Use the water to cook the celeriac slices until tender, but keeping their shape, about 10 minutes. Blend the celeriac cubes smoothly with the butter and double cream, season with the salt, pepper and nutmeg and set aside. Preheat the oven to 220 C.
Butter your soufflé dish or individual ramekins. When the slices are cooked to the required consistency, drain them and arrange a first layer on the bottom of the dish/es. Spread some of the celeriac purée over it, then repeat these layers to fill your dish/es, finishing with a bit of the purée. Sprinkle with some parmesan if you like and put in the oven. Bake for 15 minutes until golden brown on top.
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