Bean and Celeriac Gratin HT
ACC English 45mins
4 Hot Vegetables Accompaniment Eggless England British
1 Celeriac, peeled and cut into 12mm/˝-inch cubes
2 Garlic Cloves,
Salt and Pepper
1 tbsp Butter
1 tbsp Plain Flour
120ml/4fl.oz. Chicken Stock
240ml/8fl.oz. Double Cream
Beans, cut into 2.5cm/1-inch lengths
50g/2oz Cheddar Cheese, grated
the oven to 180C, 350F, Gas Mark 4 and lightly oil a large gratin dish.
Heat the butter in a large saucepan, add the celeriac and garlic and sauté for
5 minutes until lightly-browned on all sides.
3. Sprinkle in the
flour and cook 1 minute, stirring.
4. Add the stock, bring to a simmer and cook for 15 minutes.
5. Stir in the
cream and simmer for a further 15 minutes.
6. Place the
beans in a large saucepan, cover with salted water, bring to the boil then
reduce the heat and simmer for 5 minutes. Remove from the heat, drain well and
add to the celeriac mixture, mixing well.
7. Pour the
bean mixture into the gratin dish, top with the cheese and bake for about 20
minutes. Serve immediately.
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