Try the “new potato bake”
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).
PEAR AND CELERIAC IN HORSERADISH CREAM
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