Celeriac Veloute
1 large celeriac (about 400g)
20g sauce flour
1 tablespoon Marigold Vegetable Bouillon
1 teaspoon Butter Buds (optional)
3 tablespoons single cream
2 tablespoons chopped parsley
1 teaspoon chervil
50g reduced fat cheddar cheese
80g bread crumbs
Peel celeriac and cut in half. Cut each half into thin slices, about 1/4" thick. Drop the slices in a bowl of cold water with the juice of 1/2 lemon as you work - this prevents the celeriac from discolouring.
When all the celeriac is sliced, place it in a steamer and steam over boiling water for about 10 minutes.
Allow to cool and then arrange the slices neatly in a baking dish. Using the water over which the celeriac was steamed, make a veloute sauce. The steaming water will have picked up some of the celeriac taste, so add the bouillon powder, Butter Buds (if used), herbs and salt & pepper to taste.
Simmer over low heat until reduced to about 1 pint.
Mix the sauce flour with a little cold water and add to the sauce.
Cook for 5-10 minutes, until thickened. Add the cream.
Pour the sauce over the celeriac, shake the dish to make sure that the sauce cover all the slices and gets into the cracks between slices of celeriac and is evenly distributed.
Mix together the crumbs and grated cheese. Sprinkle over to top of the celeriac and spread evenly
Bake in a moderate oven for about 30 minutes, until golden brown.
Makes 2 servings.
Nutrition Summary Per Serving
Calories (kcal) 354.7
Protein (g) 16.9
Carbohydrate (g) 48.5
Fat (g) 11.2
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