Basque Celeriac Bake

This vegan casserole is built upon the classic tomato/bell pepper/onion/garlic foundation characterisic of the Basque cuisine.  Here these ingredients are baked with thinly sliced celeriac root to make an exquisite casserole.  The following is adapted from a recipe appearing in Marian Morash’s 1982 The Victory Garden Cookbook(ISBN 978-0394707808). 

¼ cup olive oil
1 large onion, coarsely chopped
1 large green bell pepper, seeded and cut into strips
1 large red bell pepper, seeded and cut into strips
2 cups tomatoes, peeled, seeded and coarsely chopped
¼ cup garlic, minced
1 teaspoon dry basil (or 2 tablespoons fresh)
2 pounds celeriac, peeled and cut into ¼ inch slices
1 tablespoon flour
1 cup stock
salt and freshly ground black pepper to taste

Preheat oven to 375° F.

Place oil in a large pan over medium-high heat.  When hot, reduce heat to medium and add in the onions.  Sauté for 5 minutes until they are translucent and beginning to soften.  Add in the green and red bell pepper strips and continue sautéing until the onion begins to turn golden and the peppers are well cooked, about 10-15 minutes.  Add in the tomatoes, garlic and basil.  Cook until heated through, about 2 minutes more.  Remove from heat and adjust seasoning with salt and pepper.

Toss celeriac slices with flour.   Place 1/3 of celeriac into the bottom of a medium-size casserole.  Layer 1/3 of the onion/garlic/pepper/tomato sauce on top.  Repeat until all the celeriac and sauce is used.  Cover and bake for 45 minutes, basting occasionally.  If the celeriac is still not coked and softened after this time, continue baking until it is ready.  When done, remove cover and continue baking another 15 minutes to brown the top.

Serve warm.   

Archive

Copyright Statement