Spicy Celeriac Bake
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INGREDIENTS
- 1 ts Garam masala
- Salt and pepper
- 8 fl Double cream ; or creme fraiche
- 2 fl White wine
- 1 md Celeriac
INSTRUCTIONS
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/cr?me fra?che 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. NOTES : An unusual variation to Potato Dauphinoise, this dish is great served with a green salad and baked potatoes.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (75g) | ||
| Recipe Makes: 4 | ||
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| Calories: 218 | ||
| Calories from Fat: 198 (91%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 22.1g | 29 % | |
| Saturated Fat 13.7g | 69 % | |
| Monounsaturated Fat 6.4g | ||
| Polyunsanturated Fat 0.8g | ||
| Cholesterol 81.7mg | 25 % | |
| Sodium 63.1mg | 2 % | |
| Potassium 56.1mg | 1 % | |
| Total Carbohydrate 2.1g | 1 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 2.1g | ||
| Protein 1.2g | 2 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 218
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