Yield: 4 servings
|8 fluid ounce||Double cream/crme fraîche|
|2 fluid ounce||White wine|
|1 teaspoon||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/crme fraîche with the wine, garam masala and seasoning, and pour over the celeriac.
3. Cover the dish with foil and bake for 40 minutes. Remove the foil and cook for a further 20 minutes, until tender and golden.
Converted by MC_Buster.
NOTES : An unusual variation to Potato Dauphinoise, this dish is great served with a green salad and baked potatoes.
Converted by MM_Buster v2.0l.