Chausson Vichyssoise (Potato & celeriac parcels)
Serves: 4
Ingredients
- 300g potatoes, peeled and cubed
- 200g celeriac, peeled and cubed
- 300g onions, sliced
- 1 tbsp pumpkin seeds, lightly toasted in a dry pan
- grated nutmeg, pinch of
- crushed black pepper, to taste
- 1 tbsp tarragon, freshly chopped
- 150ml crème fraîche
- 100g Reblochon or Époisses cheese
- 1 tbsp melted butter
- 100g puff pastry, rolled thin to A4 size
Method
- Preheat oven to 200C/Gas 6.
- In a deep pan, heat enough water to cover all ingredients. Once it boils, add potatoes. and after 5 mins add celeriac and simmer 15 mins. Drain for 20 mins in a colander (they must be very dry or the pastry will get soggy). Add onions to a hot sauté pan. Cover and sweat then stir in pumpkin seeds, nutmeg, pepper and tarragon. Add potatoes and celeriac, reduce heat, add crème fraîche and cubes of cheese and simmer for 5 mins. Remove from heat, refridgerate until cold. Lay pastry on a floured surface, place mix in the centre, brush edges with melted butter and make a parcel. Bake on a baking tray 15-20 mins.
