2.7kg of celeriac peeled and sliced as finely as you can manage. (486cal)
125g lowest fat cream cheese (142cal)
60ml boiling water (0cal)
2 chicken oxo cubes (34cal)
25g garlic (37cal)
salt (only a little though as the oxo is salty too)
500g tomatoes sliced: Optional (90cal)
1, Optional but speeds things up and makes the assembly a lot easier: Microwave the celeriac in batches until it's floppy and mostly cooked. I do it in 4 batches and each batch takes about 7 minutes
2, Mix the cream cheese, water, oxo to form a creamy sauce.
3, Layer the celeriac in a deep dish and pour over the sauce, then cover with foil. If you microwaved your celeriac then just mix the sauce into the park cooked celeriac in the dish.
4, Bake for about 60-80 minutes at 160c (If you've microwaved the celeriac this can be reduced to 20 minutes and there is no real need for the foil). The celeriac shiould now be soft and easily pierced with a knife.
4, Top with the tomatoes, remove the foil and turn up the oven to 180c continue to bake for another 20-30 minutes until it's nicely crusted and brown.
Calorie total for the dish: 789cal and will serve 8 at about 100cal a portion (or if you are greedy like me, 200cal a portion)
And yes Ian I know this is in no way really a Savoyade which uses Crème Fraiche, not cream cheese. But for me I wouldn't use the rest of a pot of Crème Fraiche, I might use the cream cheese hence the substitution.
- Not the greatest picture of it. This was left uncovered for about 30 minutes too long, hence the tomatoes being a darker than I intended.
Board Admin and general dogsbody
It's always a good idea to follow the directions exactly the first time you try a recipe. But from then on, you're on your own. -- James Beard
Onwards and Downwards!
Can't login? Please try this: viewtopic.php?f=2&t=13153