Try the “new potato bake”

Woolworths TASTE - - Christmas Lunch 2018 -

The nutty flavour of cele­riac works bril­liantly with pears and the slight burn of horseradish. It’s a win­ner for guests who don’t eat pota­toes (but good luck to any­one who thinks they can re­sist the triple-cooked roast pota­toes, see left).


Serves 4

A LIT­TLE EF­FORT Prepa­ra­tion: 20 min­utes Cook­ing: 40 min­utes

cele­riac 4, peeled and thinly sliced pears 5, thinly sliced

Wool­worths horseradish sauce 1 x 130 g jar cream 2 cups but­ter 4 T, melted salt, to taste

1 Pre­heat the oven to 180°C. 2 Ar­range the cele­riac and pear in al­ter­nat­ing up­right lay­ers a 20 x 20 cm oven­proof dish. 3 Com­bine the cream, horseradish and but­ter and pour over the cele­riac and pears. 4 Bake for 45 min­utes or un­til golden brown, sea­son with sea salt and serve hot.

Cook’s note: To avoid ox­i­da­tion of the pears and cele­riac, sub­merge them in lemon wa­ter un­til you’re ready to bake. If you strug­gle to get them to stand up­right, start at a slight an­gle and when you get to the end of the tray carry on adding lay­ers un­til they stand ver­ti­cal. CARB-CON­SCIOUS, WHEAT- AND GLUTEN-FREE

WINE: Wool­worths Diemers­dal Sau­vi­gnon Blanc 2018


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