1
medium celeriac
8floz / 250ml double cream/crème fraîche
2floz / 50ml white wine
1tsp / 2.5ml garam masala
salt and pepper
1. Peel
the celeriac and slice thinly, just prior to using, as it discolours
quickly. Place the slices in a greased gratin dish.
2. Combine the cream/crème fraîche with the wine, garam
masala and seasoning, and pour over the celeriac.
3. Cover the dish with foil and bake for 40 minutes at 180°C. Remove
the foil and cook for a further 20 minutes, until tender and golden.
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