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Celeriac Bake     Veg   HT  MC  English      80mins

Serves 4    Hot  Vegetarian Vegetables  Alcohol Main Course   England British   Europe

 

Ingredients:

3 heads Celeriac

25g/1oz Butter

1 Large Onion, chopped

3 Garlic Cloves, crushed

1 x 400g/14oz tin chopped Tomatoes

1 tbsp Tomato Puree

2 tbsp Red Wine

4 tbsp freshly chopped Parsley

1 teasp Ground Cinnamon

2 Bay Leaves

Salt and Pepper

1 teasp Lemon Juice

75g/3oz Fresh Breadcrumbs

75g/3oz Mature Cheddar, grated

 

Instructions

 

1. Heat the butter in a large saucepan, add the onion and garlic and fry gently until soft and transparent. Add the tomatoes, tomato puree, wine, parsley, cinnamon, bay leaf, salt and pepper plus 150ml/15 fl.oz water, bring to the boil, stirring then cover and simmer for 30 minutes, stirring occasionally.

 

2. Meanwhile, peel the celeriac, cut into chunks and place in a bowl of water to which some lemon juice has been added, to prevent discolouration. Place in a pan of boiling water and simmer for 10 minutes. 

 

3. Preheat the oven to 190C, 375F, gas mark 5 and grease a shallow ovenproof dish.

 

4. Drain the celeriac well and place in the prepared dish. Pour over the tomato sauce, discarding the bay leaves then sprinkle with breadcrumbs and cheese. Bake for 30 minutes or until tender. Serve hot.

 

 

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Key techniques required to make this recipe

 

Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.
 

Freeze/Make ahead

 

Tips, Options and Substitutions

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Main equipment required to make this Recipe

 

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

Vegetarian  Main Course Recipes   |  Vegan recipes

Cooking Vegetables  |  Vegetable Side Recipes

What's in Season  |  Growing Vegetables

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