Celeriac Gratin recipe

Perfect comfort food for a winter's day.

1y ago

The humble celeriac has to be one of my favourite vegetables, and I love this time of year when it comes into season (in the UK). Unlike other vegetables that are available in supermarkets all year round, the celeriac has a much smaller window (Oct-Dec), so I like to make the most of its availability.

There is so much you can do with a celeriac, both cooked and raw, so watch this space over the next few weeks. Don't be put off by its brain-like features and ugly feel, it definitely tastes better than it looks. This dish is inspired by Hugh Fearnley-Whittingstall of River Cottage (with a few twists) and is perfect for a winter's day, either served by itself or accompanying something else (ham works really well).

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Comments (4)

  • Will do, for sure!!

      1 year ago
  • Tried it yesterday. Excellent! I have to say though that after 1 hour at 200C the celeriac was still a bit more "al dente" that I'd like it to be but that's probably me 😊.

      1 year ago
    • Amazing Jan. I guess the nitty-gritty of it is how thick the celeriac is cut and the type of oven used. Apologies that my timeframe was under for you!!

        1 year ago
    • Hi Darren, no need to apologize, yesterday's result just inspires me to try again 😊. Keep posting those recipes!

        1 year ago