Home
Recipes

Baby marrow tart

Parmigiano Reggiano

Baby marrow tart

30 minutes

Fennel gravy

Christmas recipes

Fennel gravy

10 minutes

Coconut and dark choc-chip cookies

Biscuit recipes

Coconut and dark choc-chip cookies

15–20 minutes

Mozzarella, poached leek, fennel and citrus salad

Thirty minute

Mozzarella, poached leek, fennel and citrus salad

15 minutes

Caprese tomato tarte tatin

Great value

Caprese tomato tarte tatin

20 minutes

Chicken schnitzel salad with creamy jalapeño dressing

Salad recipes

Chicken schnitzel salad with creamy jalapeño dressing

20 minutes

Spicy prawns and guacamole in cucumber cups

Prawns and

Spicy prawns and guacamole in cucumber cups

15 minutes

Greens, pancetta and smoked almond salad with garlic aïoli

Aliums

Greens, pancetta and smoked almond salad with garlic aïoli

15 minutes

Mushroom, hazelnut and leek-stuffed spiced rack of lamb with charred onion petals

Lamb recipes

Mushroom, hazelnut and leek-stuffed spiced rack of lamb with charred onion petals

45 minutes

Vanilla custard slice with lime drizzle

Afternoon tea

Vanilla custard slice with lime drizzle

50 minutes

Siba’s butter chicken tray bake with cheat’s mash

Chicken recipes

Siba’s butter chicken tray bake with cheat’s mash

40 minutes

Pear and celeriac in horseradish cream

Christmas recipes

Pear and celeriac in horseradish cream

40 minutes

Load more

Pear and celeriac in horseradish cream

By Abigail Donnelly

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.

Browse more side recipes here.