Читать книгу The Vicar’s Wife’s Cook Book - Elisa Beynon - Страница 52

The duck is fruity; this is creamy. Perfect partners.

500g floury maincrop potatoes, such as King Edwards or Maris Piper

400g celeriac

50g butter

4 garlic cloves, peeled and crushed

salt and pepper

287ml double cream

just over 300ml full-fat milk (you need enough to make the cream up to 600ml)

Peel the potatoes and the celeriac and put them in cold water until you are ready to slice them. Ideally, you should use a mandolin for this (a gadget you will always find being wielded with great showmanship and aplomb in department stores and at food shows), but if you use one, do take care with it. The Vicar is ‘Mandolin Man’ in my house, but once he cockily didn’t bother to use the safety guard. As well as carrots, the top of his finger ended up in the soup. And, yes, I did serve it. Anyway, slice the vegetables up into thin discs and keep them separate, putting them back into some fresh cold water to stop them turning brown.

Lightly butter a shallow ovenproof dish that measures approximately 26cm × 22cm and layer the potato and celeriac in alternate layers, sprinkling some garlic and salt and pepper over each layer. Finally, pour the cream into a measuring jug and make it up to 600ml with the milk. Pour the milk and cream over the vegetables, dot with the remaining butter, and bake for 2½ hours at 150°C/Gas Mark 2.