United States
Cooking time - 75 mins
Serves - 6
Difficulty - easy peasy
Ingredients
- 1 celeriac, cubbed
- 4 leeks, sliced
- 250g/12.3oz Portobellini mushrooms, sliced
- 4 tbsp olive oil
- Fresh thyme
- Large handful of Romaine lettuce, torn
- Salt, to taste
For the batter
- 225g/8oz plain flour
- Pinch of baking powder
- 4 eggs
- 300ml/10fl oz. milk
- 3 tbsp creamed horseradish
- Pepper, to taste
- Salt, to taste
- Fresh thyme
- Fresh rosemary
Method
- Preheat the oven to 200°C/400°F.
- Cut the vegetables with your Chopaholic Oriental 3 Piece Chef's Knife Set with Professional Bamboo Knife Block and Chopping Board.
- Then, add the vegetables, 2 tbsp olive oil and thyme to your Whatever Pan. Stir-fry until they’re soft and golden. Set aside.
- In your cleaned Whatever Pan, drizzle the remaining olive oil and warm in the oven for 5 minutes.
- Meanwhile, whisk together the plain flour, baking powder, eggs, and milk in your Jean Patrique Plastic Mixing Bowl. Add the creamed horseradish, thyme, salt and pepper. Whisk to combine.
- Place the Romaine lettuce into your warmed Whatever Pan, then pour in the batter. Arrange the vegetables on top.
- Bake for 25 minutes until puffed up and cooked through.
- Top with some fresh thyme, rosemary and a sprinkle of salt. Serve as is or with some gravy.
