Vi bruger cookies til at gøre din oplevelse bedre. For at overholde den nye e-databeskyttelseslovgivning, er vi nødt til at bede om dit samtykke til at indstille cookies. Få flere oplysninger .
Knoldselleri- og persillerods dauphinoise/Celeriac & Parsley root dauphinoise by Matthew Parker @kioskenpaaodden
Ingredients 4 persons
Preheat the oven to 170°C with fan.
First, slice the celeriac and parsley root into thin slices, around 2-3 mm - you can use a mandoline if you have one, otherwise a sharp chef’s knife will do the job wel.
Next, place the slices of celeriac and parsley root in a large saucepan and add the garlic, cream, milk, thyme and nutmeg. Place on the stove over a medium heat – you will find that the cream and milk won’t cover the celeriac and parsley root completely but no matter, this is all just to get the process started and the flavours starting to penetrate the root vegetable.
Once simmering away, cover with a lid and leave to cook for 5 minutes, then take off the heat and then leave to cool slightly.
Using a slotted spoon, lift the celeriac and parsley root out and arrange in a medium-sized baking dish in layers laying flat on top of each other. Pour all the remaining creamy liquor from the saucepan over the top and shake the dish so that you have an even layer.
Scatter over the grated cheese and place in the middle of your pre-heated oven for around 30-40 minutes until the top begins to bubble & brown.
Let it rest out of the oven for around 5-10 minutes before cutting into it.
Serve on a cold evening, with some roast beef, pan roasted cabbage and brown sauce or simply by itself for a light meal. It will also keep for a few days in the fridge - I actually prefer to eat it warmed up the next day for lunch, with a simple dressed salad on the side :)