Celeriac with Tomato Sauce (Celeri Rave A La Sauce Tomate) Recipe

Celeriac with Tomato Sauce (Celeri Rave A La Sauce Tomate) Recipes

Ingredients :

2 heads of celeriac, total weight about 900g (2 lb)

5ml (1 tsp) lemon juice

50g (2 oz) brown or white breadcrumbs

50g (2 oz) parmesan cheese, freshly grated


Tomato Sauce -

60ml (4 tbsp) olive oil

1 large onion, skinned and finely chopped

3 garlic cloves, crushed

350g (12 oz) ripe tomatoes, skinned and finely chopped

15ml (1 tbsp) tomato puree

30ml (2 tbsp) red wine or red wine vinegar

60ml (4 tbsp) chopped fresh parsley

5 ml (1 tsp) ground cinnamon

1 bay leaf

salt and freshly milled black pepper

Method :

To make the tomato sauce, heat the oil in a heavy-based saucepan. Add the onion and garlic and fry gently for about 10 minutes until very soft and lightly colored. Add the tomatoes, tomato puree, wine, parsley, cinnamon, bay leaf and seasoning to taste.

Add 450ml (3/4 pint) hot water and bring to the boil, stirring with a wooden spoon to break up the tomatoes. Lower the heat, cover and simmer the tomato sauce for 30 minutes, stirring occasionally.

Meanwhile, peel the celeriac, then cut into chunky pieces in a bowl of water to which the lemon juice has been added, to prevent discoloration. Drain the celeriac, then plunge quickly into a large pan of boiling salted water. Return to the boil and blanch for 10 minutes. Drain the celeriac well, then put into a large gratin dish. Pour over the tomato sauce (discarding the bay leaf) and sprinkle the breadcrumbs and cheese evenly over the top.

Bake at 190C (375F) mark 5 for 30 minutes, or until the celeriac is tender when pierced with a skewer and the topping is golden brown. Serve hot, straight from the dish.

Serves 4-6

When in good condition, celeriac should be firm and heavy for its size. If light in weight, the flesh will be airy and spongy.

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