This text is part of the special book Plaisirs
As a lunch with a seasonal salad, or as a gourmet accompaniment to a grilled meat to your liking, this root tartiflette is a new string to your bow for cooking celeriac and parsnips in a different way!
Yield: 6 servings
Ingredients
8 slices bacon, diced
2 cups (500 mL) minced onions
500 g yellow potatoes, peeled
250g celeriac, peeled
250 g parsnips, peeled
¼ tsp. 1/2 tsp (1 mL) ground Gorria pepper
¼ tsp. 1/2 tsp (1 mL) ground nard (optional)
1 cup (250 ml) blond beer (not too bitter)
400-450 g local washed or bloomy rind cheese
¼ cup (60 mL) dill pickles, julienned
Preparation
1. Preheat the oven to 190°C (375°F).
2. In a large, high-sided skillet or wok, sauté the bacon and onions over high heat for about 5 minutes, stirring, until browned. (If your bacon isn’t fat enough, add a dash of sunflower oil.) Reduce heat to low and continue cooking, stirring occasionally, for 20 to 30 minutes, or until thickened. the onions are tender and caramelized.
3. Meanwhile, slice the potatoes, celeriac and parsnip into slices about 2 mm thick.
4. Add the vegetables and spices to the skillet and toss gently to coat.
5. Deglaze the pan with the beer, turn up the heat and reduce until almost dry.
6. Meanwhile, cut the cheese in half horizontally. (It is easier to handle when cold.)
7. Transfer the vegetable mixture to a 9 x 13 inch casserole dish, spread evenly, and add the cheese pieces, crust side up, on top.
8. Cook for about 30 minutes, or until the vegetables are tender. Gratinate under the grill (at broil) if desired at the end of cooking.
9. Add the pickle juliennes and serve.
A few recommendations…
• This tartiflette changes personality depending on the cheeses you use! The recipe was developed by means of tests with 14 Arpents (3 triangles of approximately 150 g each or 2 squares of 200 g each) or a mixture of Cousin and Pizy (450 g in total). Several other cheeses lend themselves well to the recipe: trust your instincts, or ask the cheese maker for a good cheese from here for tartiflette.
• For celeriac, quarter it before slicing it to obtain pieces of a size similar to that of other vegetables.
This special content was produced by the Special Publications team of the To have to, relating to marketing. The drafting of To have to did not take part.