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Recipe: Potato and celeriac bake

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Potato and celeriac bake
Serve with Paul Cluver Close Encounter Riesling 2016.

Works on its own or as a side dish with a roast.

Serves 4

Ingredients:
3 potatoes, peeled and finely sliced
3 celeriac, peeled and finely sliced
1 onion, finely sliced
1 clove of garlic, crushed
1 tsp (5ml) whole grain mustard
2 cups (500ml) cream
60g cheddar cheese
salt and freshly ground black pepper

Method:
Preheat oven to 200°C

Layer the potatoes, celeriac, onion and garlic in a buttered casserole dish, seasoning with salt and pepper as you go. Stir the mustard into the cream and pour over potatoes. Top with grated cheese and place in oven for 45-50 minutes or until soft and golden.

Serve warm as an accompaniment to lamb, chicken or fish.

Wine pairing:
If you’re eating this as a dish in its own, then appreciate that it’s comfort food which doesn’t really make any demands of a wine. You could look to match the texture of what’s on the plate with what’s in the glass and here a medium-bodied wooded Chardonnay or Chenin Blanc will work well. Alternatively, an off-dry Riesling will have both the freshness to cut through the dish’s creaminess and the sweetness to offset its saltiness.

  • Recipe supplied by Source Food – a Cape Town-based food agency that specializes in experiential marketing. They will create a recipe or meal to communicate your brand’s message.

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