1 celeriac, peeled & chopped
250g bacon lardons or smoked bacon chopped
2 shallots, diced
1 garlic clove, crushed
100ml white wine
200ml double cream
1 whole Reblochon cheese
Salt & pepper to season
Parboil the celeriac for 10 minutes in some boiling salted water. Drain & set aside. Meanwhile, fry the bacon lardons in some olive oil. Preheat the oven to 200c.Add the shallots & garlic to the frying pan and cook for 5 minutes. De glaze the pan with the white wine & allow to reduce down slightly. Place the celeriac in an oven proof dish. Pour over the wine/bacon mix over the top, and then the double cream. Season. Place slices of the Reblochon over the top & pop into the oven for 15 minutes. Serve with a green salad or crusty bread.
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