195 Isaac Frye Hwy. Wilton, NH 03086 Google Map 603-654-6082/ 603-721-6426
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Celeriac Au Gratin

1 T lemon juice

2 heads of celeriac (about 2 lbs.)

Salt and pepper

3oz butter

1/4 pt dry white wine

6oz gruyere grated

3oz parmesan grated

 

Place the celeriac which you have peeled and cut into chunks in a bowl of cold water. Drain and then put in a pan of salted water, boil for 10 mins. Drain and melt the butter in a flame proof dish. Add the celeriac and turn to coat. Stir in the wine, mix together the gruyere and the parmesan. Sprinkle over the top of the celeriac and add salt and pepper to taste. Bake in oven at 190c or 37f gas 5 for 30 minutes until the celeriac is tender and golden brown.

Photo(s) added: JacobOctober 23rd, 2016

New photo added:

New aerial photo of TWCF farmlands available for viewingMarch 9th, 2016

Now you can see the breadth of our various farmlands up here on Abbot Hill.  From Gage Field to Randi's Field, from the top of Frye Field down to the Hidden Meadow that once was a peach orchard a

New Showcase: Cheesemaking at Abbot Hill CreameryMarch 2nd, 2016

Click here to view the showcase.

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