Celeriac & Chestnut Slice with Sweetcorn & Butter Bean Sauce

Method

 

Method

  1. Heat oil and add chopped shallot, garlic and celeriac. Cook slowly for about 10 minutes, until soft
  2. Take off the heat and add chestnuts, pistachios, one egg, parsley and brandy. Mix, season and leave to cool
  3. Meanwhile, make the sauce by melting butter and then adding the shallot and garlic. Sweat, but do not colour
  4. Shred kernels from the corn on the cob and add to the pan
  5. Add stock and white wine, and cook together until reduced by half. Add double cream and start to thicken
  6. Add tomatoes and drained butter beans. Season with salt and chilli flakes. Add parsley and put to one side
  7. Pin out pastry into two oblongs. Lay one on a baking sheet
  8. Brush edges of pastry with beaten egg
  9. Lay celeriac mixture down the middle
  10. Cut second oblong to form a lattice and lay on top of the mixture
  11. Crimp the edges of the pastry and egg-wash the top
  12. Bake 210c for 30 minutes
  13. Turn down to 160c for 20 minutes
  14. Take out and leave to rest for 10 minutes
  15. Serve with sweetcorn and butter bean sauce

Ingredients

Prep time:

Cook time:

Serves: 6

  • 1tbsp rapeseed oil

  • 1 shallot finely chopped

  • ½ celeriac, peeled & finely chopped

  • 1 clove garlic, crushed

  • 200g pre-cooked chestnuts

  • 50g chopped pistachio nuts

  • 2 eggs

  • 1tbsp chopped parsley

  • 1tbsp brandy

  • Salt & pepper

  • 454g puff pastry

  • 1 finely chopped shallot

  • ½ clove garlic, crushed

  • 1 cob of sweetcorn

  • 4tbsp vegetable stock

  • 2tbsp white wine

  • 2tbsp double cream

  • 4 tomatoes deseeded and diced

  • 150g tinned butter beans

  • Pinch chilli flakes

  • 1tbsp chopped chives

  • Salt & pepper