 Preparation time: 20-30 minutes
Cooking time: 30 minutes
Ingredients
(Serves 4)
1 medium celeriac, peeled and cut into 4
500g whole peeled potatoes
Oil and butter for frying
1 small onion chopped
2 cloves of garlic chopped
Small glass of sherry
1 pint double cream
Salt and pepper
1 tablespoon wholegrain mustard
500g forest mushrooms trimmed down to preferred size
Half a lemon
200g Westcombe Dairy mature Cheddar
1 small bunch of flat leaf parsley chopped
Method
Place the celeriac and potatoes into salted water then bring to the boil, then turn off and set aside for ten minutes.
Grate the celeriac and potatoes add some pepper and more salt if needed, then shape into 4 even sized balls, flatten slightly in the palm of your hand and set aside.
Heat the butter and oil in a saucepan, add onions, garlic and sweat for 5 minutes until soft. Add the sherry and reduce by half. Add the cream and reduce by half again. Add the salt and pepper to taste. Then add the wholegrain mustard. Remove it from the heat and set aside.
Fry the mushrooms until golden brown. Season them with salt and pepper. Add the lemon juice. Place into your cream sauce.
Fry your rosti on both sides until golden brown about 5-7mins each side. In the meantime bring the sauce back to the heat and add the cheese and most of the parsley.
Place the rosti on a plate and spoon over the sauce, sprinkle with parsley and pepper then serve.
This recipe was developed by West Country Farmhouse Cheesemakers. For more information visit www.farmhousecheesemakers.com |
