GOLDEN DAYS
“IT’S JUST NOT CHRISTMAS WITHOUT SOMETHING GOLDEN AND CHEESY TO DIG INTO!”
@phoeberosewood
CREAMED SPINACH, CELERIAC & SOUR CREAM GRATIN
SERVES 6 AS A SIDE
50g unsalted butter
⅓ cup (80ml) extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 tsp fennel seeds, roughly crushed
1 (500g) celeriac, peeled and coarsely grated
2 bunches English spinach, well washed, chopped
100g baby spinach
250g sour cream
150g parmesan, finely grated
Juice of ½ lemon
⅓ cup (80ml) pure (thin) cream
40g fresh breadcrumbs
Preheat oven to 180°C.
Melt butter and 2 tbs oil in a large non-stick frypan over medium-low heat. Add onion, garlic, fennel seeds, and a pinch of salt flakes. Cook for 4-5 minutes until onions are softened. Add celeriac and cook for 8-10 minutes until tender.
Stir in the English spinach and baby spinach and cook, stirring regularly, for 3-4 minutes until spinach has wilted. Stir in sour cream, 100g parmesan, lemon juice and cream. Season with salt flakes and freshly ground black pepper.
