Sunday, 25 November 2012

Ottolenghi au gratin

I like Yotam Ottolenghi's style & enjoy his story.  I dig his recipes in da Grauniad
I tried his beetroot and celeriac gratin. My assistant did the peeling and chopping, as usual. She assembled the bake, put it in the oven, and left me to it.
We didn't have enough cream and Yotam's specified 'teaspoon of salt and a teaspoon of white pepper' is a mite de trop, so it was on the dry side and over-seasoned. 
Delish, mind, and even better cold the next day.

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