Braised Celeriac (cÚleri-rave
Ó la grenobloise) Recipes
juice of 1 lemon
2 cloves garlic
2 tbsp chopped parsley and chives or just
3oz grated cheese (cheddar or Gruyere)
1/4 pint milk
Peel the celeriac and cut into thin
slices. Cook in boiling, salted water with the lemon juice for 20
minutes and then drain well. Crush the garlic and beat it into the
softened butter with the parsley and chives. Arrange a layer of the
celeriac in a well-buttered ovenproof dish, cover with a little of the
cheese, season and pour over a little milk. Repeat the layers until the
dish is full, finishing with a layer of cheese. Dot with the garlic and
herb butter and bake in a hot oven 200C, 400F, Gas 6 for 20 minutes.
Serve very hot.