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Roquefort Cheese Pate With Celeriac

Veggie.Lover's picture
Ingredients
  Celeriac 1⁄2 Pound, peeled and sliced (225 Gram)
  Cream cheese 4 Ounce (100 Gram)
  Roquefort cheese 1⁄2 Pound (225 Gram)
  Nutmeg 1 1⁄2 Pinch, grated (Good Pinch)
  Celery seeds 1 1⁄2 Pinch, grated (Good Pinch)
  Black pepper To Taste, freshly ground
  Sea salt 1 Teaspoon
  Parsley/Coriander leaves 1 Tablespoon, freshly chopped
  Ruby port 3 Fluid Ounce (90 Milliliter)
Directions

GETTING READY
1. Prepare a large pot and fill it with water. Set on the boil
2. Boil the celeriac in the pot for 10 minutes or till just soft
3. Drain the celeriac
4. Set a sieve over a bowl and pass the celeriac through the sieve till you have a smooth paste

MAKING
5. In a large bowl, mix the hot puree with the cream cheese and the Roquefort.
6. Reheat to bubbling point
7. Pass the mixture through a sieve again for a smooth paste
8. Let it cool

FINALIZING
9. Season the mixture with salt and pepper
10. Blend in the chopped parsley.
11. Add the port and mix well

SERVING
12. Serve in individual ramekins or bowls.
13. Garnish with celery and serve with hot wholemeal toast.

TIP
Instead of repeated sieving, the potatoes and cream cheese can be blended in a food processor.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Appetizer
Method: 
Blending
Restriction: 
Vegetarian
Ingredient: 
Potato
Interest: 
Healthy
Preparation Time: 
30 Minutes
Cook Time: 
15 Minutes
Ready In: 
45 Minutes
Servings: 
4

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