He is never going to win any veg beauty contest, but he is extremely healthy: meet the celeriac. Chock-full of iron, fibres and vitamins K and C. And delicious into the bargain. Check our recipe below.
Parmenter's Dish with Celeriac, Mushrooms and Père Joseph
Ingredients (for 4 people)
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600 g floury potatoes
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600 g celeriac
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400 g white mushrooms in slices
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700 g mixed minced meat
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50 g onion cubes
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100 g ground Père Joseph
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70 g unsalted butter
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60 g smooth flour
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1 l milk
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50 g breadcrumbs
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1 cube chicken stock
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garlic grains
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white salt and pepper
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black mill pepper
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vanilla pod
Cooking
Preparation:
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Preheat the oven to 180°C
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Fry the meat and onions in a saucepan.
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Add the garlic and season to your taste.
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Set aside to rest.
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Cook the potatoes together with the chopped celeriac.
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Cut the mushrooms and colour them lightly in olive oil, season with black ground pepper and salt. Set aside.
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Mash the potatoes with 30 g butter, salt and pepper, vanilla marrow and 250 ml milk.
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Grate the Père Joseph. Make a cheese sauce with 40 g butter and the flour, dissolve the broth in the 750 ml milk, finally add the cheese.
Finishing:
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Take a baking dish or individual jars.
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Spread the minced meat on the bottom.
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Place the mushroom slices on top of the meat
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Cover in cheese sauce
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Cover with the celeriac puree
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Cover with layer of breadcrumbs
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Bake in the oven at 180°. Gratinate slightly if possible.