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This is a lovely way of cooking boring vegetables. Fondant - most often potatoes - are cooked in both butter and liquid. They should be cut in a very fancy way, in a shape of little barrels, then placed in a pan into foaming butter in a single layer. Once they brown nicely on both sides, hot stock or water is added, spitting and bubbling ferociously. The result is excellent taste, the veg soft but not falling to bits.
I have simplified the method a little here, worried that the celeriac cooks rather quickly and the falling-to-bits situation might happen. Next time I'll brown it in butter a little more.
fondant celeriacServings: 2Time: about half an hour
- half a large celeriac, diced quite chunky
- a few sprigs of tarragon, chopped
- a handful of raisins
- two large cloves of garlic, pressed
- two generous tablespoons of butter
Place the celeriac in a pan with butter and the other ingredients, season well with salt and pepper. Put on a relatively high heat so the butter melts and starts sizzling. The celeriac needs to scorch a bit before pouring in a little boiling water, just to cover it. Put the lid on and cook on high heat, watching that it doesn’t catch, adding some more water if necessary. It will be ready in about 15 minutes – test whether tender with a fork or the tip of a knife.