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21 December 2012,01:25 by

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Serves :

Preparation Time :
40 minutes

Cooking Time :
1 hour 30 minutes

Preparation Method :

  • To prepare the tomato sauce, heat the butter in a large heavy-based saucepan, add the onion and garlic and fry gently for about 10 minutes, until very soft and lightly colored.
  • Add the tomatoes, tomato puree, wine, parsley, cinnamon and bay leaf. Season to taste.
  • Add hot water and bring to the boil, stirring with a wooden spoon to break up the tomatoes.
  • Lower the heat, cover and simmer for 30 minutes, stirring occasionally.
  • Meanwhile, peel the celeriac, and then cut into chunky pieces. As you prepare the celeriac, place the pieces in a bowl of water to which the lemon juice has been added, to prevent discoloration.
  • Drain the celeriac, and then plunge quickly into a large pan of boiling salted water.
  • Return to the boil and blanch for 10 minutes.
  • Drain the celeriac well, and then put in an ovenproof serving dish or 3 individual dishes.
  • Pour over the tomato sauce, discarding the bay leaf, then sprinkle the breadcrumbs and cheese evenly over the top.
  • Bake at 190°C (375°F) mark 5 for 30 minutes, until the celeriac is tender when pierced with a skewer and the topping is golden brown.
  • Garnish with parsley and serve hot, straight from the dish.
  • Accompany with boiled rice.


  • 50 grams butter
  • 2 large onion, skinned and finely chopped
  • 5 garlic cloves, skinned and crushed
  • 500 grams ripe tomatoes, skinned and finely chopped
  • 30 ml tomato puree
  • 50 ml red wine or red wine vinegar
  • 100 ml chopped fresh parsley
  • 10 ml ground cinnamon
  • 2 bay leaves
  • Salt and pepper
  • 3 heads celeriac
  • 10 ml lemon juice
  • 100 grams fresh whole meal breadcrumbs
  • 100 grams Cheddar cheese, grated
  • Fresh parsley, to garnish

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