Celeriac Gratin recipe
Perfect comfort food for a winter's day.
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!!
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 😊.
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!!
Hi Darren, no need to apologize, yesterday's result just inspires me to try again 😊. Keep posting those recipes!