Celeriac With Quince
In this recipe, tender celeriacs are hollowed out and filled with a flavorful mixture of vegetables, pine nuts, and herbs, creating a delightful dish that's both savory and satisfying. Topped with a juicy slice of tomato, these stuffed celeriacs are baked to perfection, resulting in a comforting and aromatic meal that is sure to please your taste buds. Enjoy the warm, inviting flavors of this dish with each delicious bite.
— Constant Cookbook
Ingredients
- 2 carots
- 2 potatoes
- 2 quincesÂ
- 1 small sized onion
- 4 cloves of garlic
- 75 ml of olive oil
- 3 tbsp of pine nuts
- 2 tbsp of green peas
- 2 lemons
- 1 tomato
- Handful of flat leafed parsley
- Salt, black pepper, sugar
Instructions
- Peel and carve celeriacs and then put them in water with some lemon juice
- Cut onion and garlics in to small cubes
- Pour olive oil to a casserole and sauté garlic, onion, pine nuts, carrots, potatoes, green peas in order.
- Add chopped parsley salt, black pepper and sugar
- Add some water in it and cook lightly
- Boil celeriacs in the water we put them
- Then stuff them with the mixture we have
- Cover them with a slice of tomato
- Cook them in semi-moist oven at 180C for half hour
- serve the starter cool
Yield
Serves 4
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