Tesco Celeriac Loose
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A sweet yet nutty tasting vegetable, ideal for a vegetable mash or an autumnal
- Contains: Celery & Celeriac
- Free From: Mustard
- For maximum freshness, store in a cool dry place. Wash before use.
United Kingdom, Germany, the Netherlands
Remove from packaging wash and peel
Chop into 1cm chunks, boil for 10 minutes and mash
Number Of Uses:
Smoked haddock and celeriac bake
• 1 tbsp olive oil
• 1 small onion, sliced
• 1 rosemary sprig, leaves picked and chopped
• 2 smoked haddock fillets
• 200ml (1/3pt) milk
• 1 dried bay leaf
• pinch nutmeg
• 1 garlic clove, halved
• 250g (8oz) celeriac or potato, finely sliced
• 75ml (3fl oz) double cream
• 20g (3/4oz) Gruyère, grated
• salad, to serve
Preheat the oven to gas 3, 170°C, fan 150°C. Heat the oil in a large pan, then
cook the onion and rosemary with a pinch of salt for 5 minutes, or until
Put the fish, skin-side down, in a pan with the milk, bay leaf and nutmeg.
Gently bring to the boil, then reduce the heat and simmer for 4 minutes.
Transfer the fish to a plate with a slotted spoon, reserving 75ml (3f oz)
poaching liquid. Flake the fish and discard the skin.
Rub a small baking dish with the garlic. Add a layer of celeriac, followed by a
layer of fish and the onion mixture; season with black pepper. Repeat until the
ingredients are used up, fnishing with a layer of celeriac.
In a jug, combine the reserved poaching liquid and the cream. Pour it over the
celeriac and scatter with the cheese. Cover with foil and bake for 20 minutes.
Remove the foil and increase the heat to gas 6, 200°C, fan 180°C. Bake for 15
minutes more, or until golden. Serve with salad.
For more great recipes, visit tesco.com/realfood
Name and Address:
Tesco Stores Ltd.,
Welwyn Garden City AL7 1GA,
|Typical Values||100g contains||100g|
|Energy||104kJ (25kcal)||104kJ (25kcal)|
|*Reference intake of an average adult (8400 kJ / 2000 kcal)||-||-|
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