-
Preparation 15 min
Cooking time 40 min
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Portions
2 people
-
Difficulty
Medium
Ingredients All ingredients
- 1 celeriac root
- 200g raclette cheese
- 1 small onion (around 180g)
- 10g butter
- 100g creme fraiche
- 10g French thyme
- Salt & pepper
Preparation Chef Youssef Akiki's celeriac raclette, tartiflette-style
- Preheat the oven to 180°C (350°F).
- Wash the celeriac, wrap it in aluminum foil, and bake it for 30 minutes, or until tender.
- While the celeriac is baking, caramelize sliced onion in a frying pan with a little butter over low heat.
- Add thyme to the onions, stir to combine, and set aside.
- Remove the celeriac from the oven. Cut off the top to create a lid, then carefully scoop out the inside with a spoon.
- Dice the part of the celeriac that has been scooped out. Saute the diced celeriac in a pan with the raclette cheese, creme fraiche, salt, and pepper until melted and smooth. Fill the celeriac "bowl" with this mixture, replace the top, and bake again for 10 minutes at 180°C (350°F), until heated through and tender.
- Serve immediately.
Chef Youssef Akiki's celeriac raclette, tartiflette-style
-
Preparation 15 min
Cooking time 40 min
-
Portions
2 people
-
Difficulty
Medium
Ingredients All ingredients
- 1 celeriac root
- 200g raclette cheese
- 1 small onion (around 180g)
- 10g butter
- 100g creme fraiche
- 10g French thyme
- Salt & pepper
