This works well for a light supper or as an accompaniment to beef and pork. It works equally well with mild or strong cheese, depending on your preference. I think it’s particularly good with gorgonzola dolce.
- 1 kg celeriac, peeled and sliced
- 100g chopped, roasted hazelnuts or walnuts
- 500ml single cream
- 150g blue cheese, crumbled or chopped
- 1 tsp caraway seeds
Preheat the oven to 200ºC
Boil the celeriac in salted boiling water for 10 minutes until slightly softened. Drain and set aside to cool.
Grease an ovenproof dish with a little butter and layer in the celeriac and nuts.
Pour over the cream and bake for 15 minutes.
Remove the dish from the oven and sprinkle over the cheese and caraway seeds. Season and return to the oven for a further 10 – 15 minutes or until the cheese is golden.
Serve with roast lamb or chicken, or with a green salad for a vegetarian supper.
Prep time: 5 mins
Cook time: 40 mins
Servings: 4 for main course, 8 as a side dish.
Source: Dawn Waldron