Mushroom, Celeriac and Blue Ragout

Ingredients for 2 servings

1 Small celeriac peeled and diced
200 g Mushrooms – (wiped and quartered)
50 g butter
25 g Plain flour
250 mL Milk
150 g Castello Traditional Blue Cheese - crumbled
25 g Fresh bread crumbs

Mushroom, Celeriac and Blue Ragout


Cook celeriac in boiling, lightly salted water until just tender, drain and put to one side.

Sauté mushrooms in the butter until tender, remove from pan with a slotted spoon and combine with celeriac.

Sprinkle flour into the remaining butter and cook for a few minutes, then stir in the milk, bring to boil to thicken and stir in half the cheese. Allow to melt and season to taste. Preheat oven to 200⁰C

Mix together the vegetables with the sauce and divide between 2 shallow ovenproof dishes. Combine bread crumbs with remaining cheese and scatter over ragout, pop into oven for 10 mins until bubbling and cheese topping golden.

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