- medium celeriac, peeled and sliced thin
- 8 oz
- double cream crème fraîche
- 2 oz
- white wine
- 1 t
- garam masala
- salt and pepper
Tender baked celeriac characterized by a creamy, Indian inspired, spiced sauce. An entree or side that accentuates a salad of mixed greens tossed in a light vinaigrette. Easily altered according to whatever spices suit your fancy. Garam masala for Indian one night, smoked chili peppers and cumin for Southwestern another night. Tasty.
Preheat oven to 350ºF. Assemble immediately after slicing celeriac to avoid discoloration. Combine double cream/crème fraîche, wine, garam masala salt and pepper to taste. Set aside. Line the bottom of a greased gratin dish with the slices of celeriac. Pour spiced cream over the celeriac, covering completely. Cover with foil and bake for about 40 minutes. Remove foil and bake for about another 20 minutes until tender and golden. Let rest to set before serving. Can also be served chilled or reheated. Variation: omit garam masala, and instead use a smattering of fresh herbs, such as dill, chives, thyme, and parsley. Or, omit garam masala and add several ounces of sharp cheddar cheese and a teaspoon or two of a blend of ground, smoked chili peppers and cumin. A few splashes of hot sauce will do, too.
An easy way to handle celeriac is to cut the top and bottom off, creating two parallel flat surfaces. Rest the celeriac on its flat bottom on your cutting board, and trim the exterior in strips from top to bottom with a large, sharp knife. The trimmed top will show you how deeply into the exterior you will need to cut in order to get to the fibrous interior with minimal waste. Once peeled, celeriac will somewhat resemble a pared potato. If not used immediately after peeling, celeriac will brown similarly to an apple.