Yankee Plus Dec 2015
TABLE OF CONTENTS
Slices of this delicious pâté are topped with lemony yogurt.
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- 4 medium celeriacs, unpeeled
- 2 large eggs, separated
- 1/2 cup medium or whipping cream
- 1/2 teaspoon salt
- Freshly ground white pepper
- 4 ounces Gruyere cheese, grated
- 1 cup unflavored yogurt
- 3 tablespoons lemon juice
- 1 tablespoon chopped fresh parsley
Instructions:1. Drop the celeriacs into a large pot of boiling, salted water and cook, uncovered, at a gentle bubble for 30 minutes or until tender when pierced. Drain in a colander. When cool enough to handle, peel the celeriac and cut into quarters. Place the quarters in the container of a blender or processor and whirl until smooth.
2. Preheat the oven to 350° and generously butter a glass 9 x 5-inch loaf pan. In a large mixing bowl, combine the celeriac purée, egg yolks, cream, salt, and pepper. Beat until well blended. Stir in the Gruyère cheese.
3. In a separate bowl, whip the egg whites until soft peaks form, then fold into the celeriac mixture. Pour into the prepared pan and cover the pan with aluminum foil. Bake for 40 to 45 minutes or until the blade of a knife inserted in the center comes out clean. Allow to cool for 5 minutes. Unmold onto a serving plate and serve warm. Or cover the pâté with plastic wrap and chill lightly. Just before serving, blend together the yogurt, lemon juice, and parsley. Spoon a dollop of the mixture on top of each slice of pâté.