Fondant Celeriac

"This is a lovely way of cooking boring vegetables. Fondant - most often potatoes - are cooked in both butter and liquid. They should be cut in a very fancy way, in a shape of little barrels, then placed in a pan into foaming butter in a single layer. Once they brown nicely on both sides, hot stock or water is added, spitting and bubbling ferociously. The result is excellent taste, the veg soft but not falling to bits."

Preparation Time20 min

Cooking Time15 min