Celeriac and potato roast, or gratin

Quick way to bang some carbs into the freezer and pull out over the Christmas season.

Peel potatoes and celeriac. Chop into large chunks if roasting, slice if baking or gratin.

Put a large pot of salted water to boil then throw in the potato and celeriac. Drain and cool quickly after 3 minutes.

ROASTING: Heat the oven to 200C. Heat golden rapeseed oil in a roasting pan on the hob. Toss the potatoes and celeriac gently in seasoned coarse semolina. The easiest way to do this is to put the semolina in a carrier bag with the seasoning. Carefully empty the potatoes and celeriac into the bag and gently move it around till they are all coated with the semolina.  Sounds wierd. But it works, trust me. Then drop them carefully into the hot roasting pan and oil. Keep on the heat for 5 minutes then turn them. Then put in the oven for 20 minutes only.  Take them out. let it cool, then freeze on the tray. When you  need them, remove from the freezer and put back into the pre-heated oven for 15 minutes tops until golden brown.

DAUPHINOISE:

Layer slices of potato in a buttered dish and add sufficient stock to cover them. Then season, add a bay leaf, cover with foil and cook in the oven for 1 hour. Cool and freeze. Return to the oven for another hour (when defrosted) when needed, or if you want them straight away, cook for 2 hours removing the foil at the half way point.

GRATIN:

As above but add half milk and half cream instead of stock. And grated parmesan on top for the last 20 minutes if you wish.

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