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<blockquote data-quote="debrasue" data-source="post: 1120434"><p><strong>Celeriac Boulangère</strong></p><p></p><p>1 celeriac, peeled and thinly sliced</p><p>50g salted butter</p><p>Garlic (I used garlic paste)</p><p>½ teasp Thyme (fresh or dried)</p><p>½ chicken Oxo cube</p><p>Freshly ground black pepper</p><p>Splash of dry white wine</p><p>Grated parmesan</p><p></p><p>Boil the celeriac in salted water for 5 minutes. Strain well.</p><p>Melt the butter, add the garlic, thyme, Oxo and wine, and mix with the celeriac until it is coated.</p><p>Using a slotted spoon, transfer into an ovenproof dish without adding too much of the melted butter.</p><p>Top with parmesan and black pepper.</p><p>Bake at 170C for 20-30 minutes, until browned,</p><p></p><p><em>Serves 2</em></p><p><em>Cals 97, carbs 2.4g per serving</em></p></blockquote><p></p>
[QUOTE="debrasue, post: 1120434"] [B]Celeriac Boulangère[/B] 1 celeriac, peeled and thinly sliced 50g salted butter Garlic (I used garlic paste) ½ teasp Thyme (fresh or dried) ½ chicken Oxo cube Freshly ground black pepper Splash of dry white wine Grated parmesan Boil the celeriac in salted water for 5 minutes. Strain well. Melt the butter, add the garlic, thyme, Oxo and wine, and mix with the celeriac until it is coated. Using a slotted spoon, transfer into an ovenproof dish without adding too much of the melted butter. Top with parmesan and black pepper. Bake at 170C for 20-30 minutes, until browned, [I]Serves 2 Cals 97, carbs 2.4g per serving[/I] [/QUOTE]
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