Jansson’s Temptation with Celeriac and Rye Crisp (6)

A variation on this traditional Swedish recipe from Signe Johansen .

Jansson's Temptation with Celeriac and Rye Crisp (6)
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Jansson's Temptation with Celeriac and Rye Crisp (6)
Print Recipe
Ingredients
Servings:
Instructions
  1. Heat the oven to 190C (170C fan)/375F/gas 5 and grease a large ovenproof dish with butter.In a small-medium saute pan, sweat the onion in the olive oil over a low-medium heat for eight minutes, until soft and translucent.
  2. Cut the potatoes and celeriac into 5mm-thick slices (use a mandoline, if you have one).Randomly scatter a third of the potato and celeriac over the base of the greased dish, season, then top with half the anchovies and fried onion, and season again.
  3. Repeat with another layer of potato and celeriac and another of anchovies and onion, seasoning both, then top with the last of the potato mix.
  4. Warm the creme fraiche, cream and reserved anchovy brine in a small saucepan, then pour over the mix until covered; you may need a little extra cream (or warm vegetable, chicken or fish stock).
  5. Sprinkle the breadcrumbs and butter cubes over the top, then bake for 45-50 minutes, until the Jansson’s is bubbling, the potatoes and celeriac are soft and the top is crisp.
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