Ingredients

500g ( 1 Litre Container) ONIONS - FINELY SLICED
100g DUCK FAT or BUTTER
6 cloves CRUSHED GARLIC
1/4 cup LEMON JUICE
1.5 Litres WHITE CHICKEN STOCK OR VEGETABLE STOCK - SEASONED
1 cup DOUBLE CREAM
SEA SALT AND PEPPER TO SEASON
4kg ( 7-8 heads ) CELERIAC - PEELED & SLICED ON MANDOLIN 3-4mm THICK
2 cups DRIED MOREL MUSHROOMS - SOAKED, TRIMMED, WASH FREE OF GRIT!
2 CUPS PLAIN FLOUR FOR DUSTING
300g GRUYERE CHEESE - GRATED

Method

LINE A GASTRONORM BAKING TRAY WITH GREASEPROOF PAPER.
MELT DUCK FAT IN A SMALL SAUCEPAN, ADD ONIONS AND CRUSHED GARLIC, COOK GENTLY
WITHOUT COLOUR UNTIL SOFT ( APPROX 15 MINUTES ) - LEAVE TO COOL 10 MINUTES.
HEAT VEGETABLE STOCK, ADD BOTH LEMON JUICE AND DOUBLE CREAM - KEEP HOT
LAYER CELERIAC, COOKED ONIONS AND FINELY CHOPPED MOREL MUSHROOMS,
DUST EACH LAYER WITH WITH PLAIN FLOUR.
POUR OVER THE HOT VEGETABLE STOCK MIX, EVENLY SPREAD GRATED GRUYERE OVER THE
LAYERED CELERIAC, AND GENTLY BAKE AT 350F/175C FOR AROUND 1 HOUR UNTIL COOKED THROUGH.
TEST BEFOR EREMOVING FROM OVEN.
WHEN DONE, TEST WITH THE TIP OF A KNIFE, PRESS WITH THE SAME SIZE TRAY AND A LITTLE WEIGHT.
BLAST CHILL DOWN TO 3C. COVER, DATE/LABEL AND REFRIGERATE UNTIL REQUIRED.
TO PORTION - USE A KNIFE TO EVENLY CUT PORTIONS TO YOUR DESIRED SHAPE AND SIZE.
REHEAT IN A MICROWAVE AND FINISH UNDER A HOT GRILL.

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