Potato and Celeriac Puffs recipe
information
Preparation time: 45 min, Cooking time: 55 min, Cals per serving: 450
For the potato base
350 g (12 oz) waxy potatoes, peeled and sliced
40 - 50g (1 1/2 - 2 oz) butter
40 - 50g (1 1/2 - 2 oz) butter
For the celeriac topping
700 g (1 1/2 lb) celeriac, peeled and cut into 2.5 cm (1 in) chunks
600 ml (1 pt) vegetable stock
284 ml carton double cream
2 garlic cloves, crushed
bay leaf
pinch of grated nutmeg
3 medium eggs, separated
Tomato and Apple Chutney, to serve
Shallot to serve / Mushroom Sauce, to serve (see below)
fresh chives to garnish
600 ml (1 pt) vegetable stock
284 ml carton double cream
2 garlic cloves, crushed
bay leaf
pinch of grated nutmeg
3 medium eggs, separated
Tomato and Apple Chutney, to serve
Shallot to serve / Mushroom Sauce, to serve (see below)
fresh chives to garnish
method
1. To make the potato bases, place the potatoes in a pan of cold salted water; bring to the boil, boil for 1 minute, then drain. Heat half the butter in a non-stick frying pan and cook the potatoes in batches for 2 to 3 minutes or until golden brown on both sides, adding more butter when necessary. Cool slightly and arrange in layers in the bottom of six 6cm (2 1/2 in) metal rings placed on a baking sheet. Season between each layer and set aside. Preheat the oven to 200°C/180°C fan oven/Gas Mark 6.
2. For the celeriac topping, place the celeriac in a pan, add the stock, cream, garlic, bay leaf, nutmeg and season, bring to the boil and simmer for 15 minutes. Drain and reserve the cooking liquid. In a food processor or blender, whizz the celeriac with 2 tablespoons of the cooking liquid until smooth. Place the celeriac puree in a bowl and beat in the egg yolks. Whisk the egg whites to form soft peaks and fold into the celeriac.
3. Spoon the mixture on top of the potatoes, filling to the top of the rings. Bake for 30 minutes or until puffed and golden.
4. Remove the rings from the puffs, place a spoonful of the Tomato and Apple Chutney on top, then garnish with chives and serve with the Shallot and Mushroom Sauce.
Shallot and Mushroom Sauce
1 tbsp olive oil
2 shallots, finely chopped
300 ml (10 fl oz) red wine
225 g (8 oz) button mushrooms, quartered
1 celery stick, cut in half
4 fresh thyme sprigs
25 g (1 oz) butter
350 g (12 oz) whole peeled shallots
1 tsp caster sugar
15 g (1/2 oz) butter, softened plain flour
1. Heat the olive oil in a large pan and fry the chopped shallots until golden brown. Add the wine, bring to the boil and boil until reduced to about 2 tablespoons. Add the mushrooms and cook for 3 to 4 minutes. Add 600 ml (1 pint) of water, the celery and thyme sprigs. Bring to the boil and simmer for 20 minutes.
2. Meanwhile, heat the butter in a frying pan, add the whole shallots and sprinkle over the caster sugar. Cover and cook gently for 20 to 25 minutes until caramelised.
3. Remove the thyme and celery from the sauce and pour over the shallots. Bring to the boil and boil, uncovered, until reduced by half.
4. To thicken the sauce, combine the softened butter and flour and whisk into the sauce. Simmer for 1 to 2 minutes. Season and serve
2. For the celeriac topping, place the celeriac in a pan, add the stock, cream, garlic, bay leaf, nutmeg and season, bring to the boil and simmer for 15 minutes. Drain and reserve the cooking liquid. In a food processor or blender, whizz the celeriac with 2 tablespoons of the cooking liquid until smooth. Place the celeriac puree in a bowl and beat in the egg yolks. Whisk the egg whites to form soft peaks and fold into the celeriac.
3. Spoon the mixture on top of the potatoes, filling to the top of the rings. Bake for 30 minutes or until puffed and golden.
4. Remove the rings from the puffs, place a spoonful of the Tomato and Apple Chutney on top, then garnish with chives and serve with the Shallot and Mushroom Sauce.
Shallot and Mushroom Sauce
1 tbsp olive oil
2 shallots, finely chopped
300 ml (10 fl oz) red wine
225 g (8 oz) button mushrooms, quartered
1 celery stick, cut in half
4 fresh thyme sprigs
25 g (1 oz) butter
350 g (12 oz) whole peeled shallots
1 tsp caster sugar
15 g (1/2 oz) butter, softened plain flour
1. Heat the olive oil in a large pan and fry the chopped shallots until golden brown. Add the wine, bring to the boil and boil until reduced to about 2 tablespoons. Add the mushrooms and cook for 3 to 4 minutes. Add 600 ml (1 pint) of water, the celery and thyme sprigs. Bring to the boil and simmer for 20 minutes.
2. Meanwhile, heat the butter in a frying pan, add the whole shallots and sprinkle over the caster sugar. Cover and cook gently for 20 to 25 minutes until caramelised.
3. Remove the thyme and celery from the sauce and pour over the shallots. Bring to the boil and boil, uncovered, until reduced by half.
4. To thicken the sauce, combine the softened butter and flour and whisk into the sauce. Simmer for 1 to 2 minutes. Season and serve
serving amount
serves: 6
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