BP2980666@SB271107Ashton-04

Are you worried about gaining a few extra pounds over the Christmas Holidays?
I try to lose a few pounds in the lead up to the holidays to counteract that.
A good and inexpensive way to do that is to go "veggie" once or twice a week
IF you've never tried celeriac, you're missing out on a wonderful, versatile vegetable. It has a mild celery flavour and a wonderful creamy texture. It's easy to prepare and can be boiled, roasted and even used raw in salads. This tart, made in a 9 inch flan case, can be served as a starter or main course.

Ingredients
200g (8oz) 1/2 inch diced celeriac
300g (12oz) baby plum tomatoes
1 Tbsp olive oil
1/2 small red onion, finely diced
1 sheet of puff pastry
200ml (7 floz) double cream
225ml (8 floz) milk
3 eggs
2 yolks
25g (1oz) rocket leaves
Celeriac Slaw
200g (8oz) celeriac cut into matchstick strips
40g (11/2 oz) grated carrot
3Tbsp mayonnaise
1/2 teaspoon Dijon mustard

Method
1. Preheat the oven to 180^C / 350^F / gas mark 4.
2. Toss the baby tomatoes in half of the olive oil then season with salt and pepper. Roast on the middle shelf until tender, then allow to cool.
3. Blanch both lots of celeriac separately in boiling water for 1-2 minutes, cool, then drain them well on paper towel.
4. Sauté the diced celeriac together with red onion until the celeriac is lightly brownand the red onion is tender.
5. Roll out the pastry so it fits the flan case, lightly butter the case before putting in the pastry.
6. Whisk the eggs and yolks together then add the milk, cream and season with salt and pepper.
7. Put half of the diced celeriac into the pastry case, followed by the baby tomatoes, rocket and finally the remaining diced celeriac.
8. Pour the egg mix over the celeriac and bake on the middle shelf for 45-50 minutes until the egg is set and the pastry is cooked.
9. Combine the celeriac slaw ingredients in a bowl and mix well, then season.
To Serve
Cut a wedge of the warm celeriac tart and serve with salad leaves and a good spoonful of celeriac slaw.
Chef’s Tip
YOU can vary this dish by adding a little grated Gruyere cheese next time you make it.