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Celeriac Bake     Veg   HT  MC  English      80mins

Serves 4    Hot  Vegetarian Vegetables  Alcohol Main Course   England British   Europe



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




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


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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