winter

Winter Root Veg Tartiflette

February 07

The recipe I have for a root vegetable tartiflette is wonderfully indulgent on a cold winter evening taking its lead from cheese laden Alpine cooking. Rather than the Reblochon cheese I have swapped it for one of Ireland’s finest farmhouse cheeses, thick slices of gubbeen cheese will serve you well alongside tender parsnips, celeriac and jerusalem artichokes baked with cream and bacon- divine!

Serves 6
6mins

Method

1. Heat the oven to 190°C/fan 170°C. Put the parsnip, celeriac, artichoke & potatoes into a large pan and cover with water. Bring to the boil and simmer for 2 minutes then drain.
2. Grease a large ovenproof dish with butter. Heat the oil in a pan and fry the bacon lardons & onions until the lardons start to crisp. Add the garlic and fry for a minute then add the wine and let bubble for a minute or two then toss with the other vegetables from earlier and tumble into the prepared ovenproof dish.
3. Pour over the cream and then lay the sliced cheese over the top.
4. Cook for 30-35 minutes until bubbling and golden and the vegetables tender. Serve with a green salad.

14oz parsnip, peeled and chopped

½ a celeriac, peeled and chopped

10oz jerusalem artichoke, scrubbed and sliced

17oz waxy potato, peeled and chopped

Good knob of unsalted butter

2 tbsp olive oil

7oz smoked bacon lardons

1 large onion, finely chopped

1 clove garlic, finely sliced

5 fl oz white wine

10fl oz double cream

9oz gubbeen, thickly sliced

400g parsnip, peeled and chopped

½ a celeriac, peeled and chopped

300g jerusalem artichoke, scrubbed and sliced

500g waxy potato, peeled and chopped

Good knob of unsalted butter

2 tbsp olive oil

200g smoked bacon lardons

1 large onion, finely chopped

1 clove garlic, finely sliced

150ml white wine

300ml double cream

250g gubbeen, thickly sliced

You'll Need

Large pan

Large ovenproof dish