Читать книгу Gluten, Wheat and Dairy Free Cookbook: Over 200 allergy-free recipes, from the ‘Sensitive Gourmet’ - Antoinette Savill, Antoinette Savill - Страница 45

425g/15oz/5 cups of fresh, shredded celeriac

Salt and freshly ground black pepper

Juice of ½ a lemon

3 tablespoons of (GF) Dijon mustard

2–3 tablespoons of boiling water

1 tablespoon of wine vinegar

4 heaped tablespoons of virtually fat-free fromage frais

2 heaped tablespoons of chopped fresh parsley

Some fresh herbs to decorate

6 ramekins or tin moulds, lined on the base with a circle of baking parchment (wax paper)

Place the spring onions (scallions), cumin powder, salt, pepper, water and wine in a non-stick saucepan and gently cook over medium heat until the onions are nearly soft. Add the beetroot (beets) to the pan, heat through and season to taste with chilli sauce/oil. Set aside for 20 minutes.

When cool, purée the mixture in a food processor. With the machine still running, add the dissolved gelatine to the purée so that it is evenly distributed.

Fill each of the prepared ramekins or moulds with the purée, cover with clingfilm (plastic wrap) and chill in the refrigerator for at least 4 hours or until set

Meanwhile, place the celeriac in a bowl with the remaining remoulade ingredients and mix gently.

The sauce should be firm enough to spoon the celeriac into a pile without the sauce running all over the plate! Adjust the seasoning to taste, cover with clingfilm (plastic wrap) and chill for at least 2 hours or until needed.

Dip the bottom of the moulds into hot water and then loosen the jellies using a sharp knife.

Remove the circles of paper. Place a spoonful of the celeriac remoulade beside each jelly and decorate with a few fresh herbs. Serve immediately, or chill until needed.