Author Topic: Celeriac crumble topping.  (Read 2033 times)

Offline achookwoman

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Celeriac crumble topping.
« on: June 12, 2015, 12:55:38 am »
Inspiration for this recipe is from Cersefairfood Blog.
Remove the rough outer skin of the Celeriac and cut about 200 g into chunks.
Place in TMX bowl with 2 generous teaspoons of mustard and 50 g of butter or olive oil.
Mix 3 seconds speed 5.
Check that the Celeriac is grated but not pulp. Give 2 seconds more if necessary.
Spread over base.

Notes

Celeriac has only 24 calories 100g.
Can be used as a topping for a vegetable Cassarole, cottage pie, fish pie or any savoury dish where you would use bread crumbs or mashed potato.
The quality of the Mustard is important. I use a grain mustard from the Barossa Valley.

Offline achookwoman

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Re: Celeriac crumble topping.
« Reply #1 on: June 12, 2015, 12:58:25 am »


This is over a vegetarian Casserole that had cooked  lentils added. It proved very popular with guests.

Offline judydawn

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Re: Celeriac crumble topping.
« Reply #2 on: June 12, 2015, 01:48:36 am »
Thanks Chookie, I do like the sound of this.  I checked out the original recipe for cooking times and to see what she used it on -  http://www.ceresfairfood.org.au/recipe/fennel-and-beans-with-a-celeriac-crust/
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline Cornish Cream

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Re: Celeriac crumble topping.
« Reply #3 on: June 12, 2015, 08:46:44 am »
Thanks Chookie :-*
Denise...Buckinghamshire,U.K.
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