Celeriac and Beetroot au Gratin
You know the way you eliminate things from your diet and then try to replace them? And often as not the replacement is nothing like the real thing and the kitchen's a mess and it's all very disappointing? Well this dish is not like that at all. Hurrah. It has the all the comfort value, texture and flavour of a potato gratin without the potato. I promise. It does take a while to cook, allow 2 hours cooking time.
- 1 Beet (optional)
- 4 Garlic cloves
- 2 150 ml Alpro Soy Single Cream
- 30g Cheese (I used buffalo mozzarella, you can also choose feta, or goats cheese. In fact any cheese will work)
Finely chop the garlic
Grate the Cheese
Slice the celeriac and beet as finely as possible.
Grease a casserole dish with some olive oil.
Layer the celeriac, grated cheese, garlic and beet to fill the dish.
Pour in the cream, top with cheese.
Bake in an oven pre-heated to 190 C 375 F Gas 5 for one and a half to two hours, until the beets and celeriac feel soft when you push a sharp knife/skewer through them.
Note that ovens vary and you need to keep an eye on this dish the first time round so that the top doesn't end up burning before the veg is soft. If the top seems to be browning very quickly, cover with a lid or with an oversized piece of tinfoil which is tucked tightly at the sides but puffed up at the top so it's not making contact with your cheese topping.
Baile an tSéipéil
Co. na Gaillimhe
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