Recipe of Kostas Tsigas,
from "Cook Book" magazine of "ETHNOS" newspaper
Ingredients (for 6-8 people):
1Kg of potatoes, skin on
1 large celeriac, peeled
2 large leeks, cut in thin slices (both white and green tender part)
1 yellow onion, grated
3 cloves of garlic, minced
1 ripe tomato, grated
½ tea-cup of white dry wine
1 egg yolk
1 tea-cup of single cream
1 tea-cup of Greek Graviera cheese, grated
2 tbsp of olive oil
2 tbsp of butter
1 pinch of ground cumin
½ tsp of fresh thyme, finely chopped
salt
pepper
Method:
Preheat the oven to 170°C.
Boil the potatoes, drain in a colander and leave aside to cool down. Then peel and cut them in 1-2cm thick slices.
Cut the celeriac in slices of the same thickness and boil in another pot for 4-5 minutes. Drain in a colander keeping aside some of the water they boiled in.
In a non-stick frying pan warm the oil in low heat and sauté the onion, the leeks and the garlic for 5 minutes, stirring with a wooden spoon. Pour over with the wine and allow the alcohol to evaporate.
Then add in the pan the tomato, the cumin, the water you kept aside and the thyme. Simmer for 2-3 minutes and take the pan off the heat.
Brush with the butter a spacious pyrex dish and arrange the potatoes and the celeriac slices (mixed together) at the bottom. Season with salt and pepper.
On top spread the onions/leeks mixture along with their juices from the pan.
In a bowl lightly beat the cream with the egg yolk and mix in the grated cheese. Pour the mixture over the vegetables and put in the oven.
Bake for about 30-40 minutes or until the cream is thickened forming a golden crust on top.
1Kg of potatoes, skin on
1 large celeriac, peeled
2 large leeks, cut in thin slices (both white and green tender part)
1 yellow onion, grated
3 cloves of garlic, minced
1 ripe tomato, grated
½ tea-cup of white dry wine
1 egg yolk
1 tea-cup of single cream
1 tea-cup of Greek Graviera cheese, grated
2 tbsp of olive oil
2 tbsp of butter
1 pinch of ground cumin
½ tsp of fresh thyme, finely chopped
salt
pepper
Method:
Preheat the oven to 170°C.
Boil the potatoes, drain in a colander and leave aside to cool down. Then peel and cut them in 1-2cm thick slices.
Cut the celeriac in slices of the same thickness and boil in another pot for 4-5 minutes. Drain in a colander keeping aside some of the water they boiled in.
In a non-stick frying pan warm the oil in low heat and sauté the onion, the leeks and the garlic for 5 minutes, stirring with a wooden spoon. Pour over with the wine and allow the alcohol to evaporate.
Then add in the pan the tomato, the cumin, the water you kept aside and the thyme. Simmer for 2-3 minutes and take the pan off the heat.
Brush with the butter a spacious pyrex dish and arrange the potatoes and the celeriac slices (mixed together) at the bottom. Season with salt and pepper.
On top spread the onions/leeks mixture along with their juices from the pan.
In a bowl lightly beat the cream with the egg yolk and mix in the grated cheese. Pour the mixture over the vegetables and put in the oven.
Bake for about 30-40 minutes or until the cream is thickened forming a golden crust on top.
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