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Parmesan-baked onions with beans and rustic ciabatta croutons

1 hour 15 minutes

Pear and celeriac in horseradish cream

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 40 minutes

Ingredients

4 celeriac, peeled and thinly sliced
5 pears, thinly sliced
1 x 130 g jar Woolworths horseradish sauce
2 cups cream
4 T butter, melted
salt, to taste

Method

Preheat the oven to 180°C.
Arrange the celeriac and pear in alternating upright layers a 20 x 20 cm ovenproof dish.
Combine the cream, horseradish and butter and pour over the celeriac and pears.
Bake for 45 minutes or until golden brown, season with sea salt and serve hot.

Cook’s note: To avoid oxidation of the pears and celeriac, submerge them in lemon water until you’re ready to bake. If you struggle to get them to stand upright, start at a slight angle and when you get to the end of the tray carry on adding layers until they stand vertical.

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Pear and celeriac in horseradish cream

Pear and celeriac in horseradish cream

Ingredients

Method