Go Back
+ servings
Celeriac and rocket sformata

Celeriac And Rocket Sformata

Print Recipe
Beautiful Dish with roasted celeriac
Course Main Course
Cuisine Italian
Keyword Celeriac, Oven
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Servings 8
Calories 333
Author That Shrinking Feeling

Ingredients

Instructions

  • Heat the oven to 180° fan. Cut the celeriac into 1.5cm cubes and toss in the oil, with salt and pepper. Roast on a baking tray for 25-30 mins. Prepare a 18cm springform cake tin by oiling all the inside surfaces.
  • Meanwhile, melt the butter in a pan, stir in the flour and cook for a minute. Take off the heat and whisk in the milk slowly to make a smooth sauce. Return to the heat and simmer for a few minutes to thicken, though note that it will be quite a thin sauce. Allow to cool.
  • Rinse the spinach and rocket and gently cook in a lidded saucepan until it has all wilted. Drain the leaves as much as you can, then roughly chop.
  • Combine in a large bowl the eggs, ricotta, 75g of the parmesan and a generous grating of nutmeg and a good grind of black pepper, then pour in the cooled sauce. Add the chopped leaves and mix well, then stir in three-quarters of the roasted celeriac.
  • Pour the mixture into the cake tin and level the top. Sprinkle over the remaining 25g parmesan. Bake at 180° fan for 35-40 minutes. Allow 10 minutes of cooling in the tin before opening the springform tin and placing the base of the tin onto a plate for serving. Top with the toasted pine nuts, the remaining celeriac and the reserved rocket leaves.

Nutrition

Calories: 333kcal | Carbohydrates: 16g | Protein: 16g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 387mg | Potassium: 635mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3761IU | Calcium: 378mg | Iron: 3mg