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Celeriac Gratin recipe

Perfect comfort food for a winter's day.

1y ago
5.6K

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).

Celeriac Gratin

vegetarian, vegetables, winter, gratin, celeriac

Ingredients

  • 1kg Celeriac
  • 3 cloves of garlic, peeled and chopped
  • 3 tablespoons of olive oil
  • 2 fresh chilies, finely chopped
  • 250ml of single or double cream
  • 200ml of Greek yoghurt
  • 2 tablespoons of wholegrain mustard
  • Salt and pepper
  • 2 Sprigs of Rosemary (large) leaves finely chopped
  • 100g of Cheddar cheese, grated
  • Parmesan cheese (optional)

Instructions

  1. Preheat the oven to 190C/375F/gas mark 5
  2. Use some oil to lightly grease the gratin dish
  3. Peel the celeriac and slice it very thinly (roughly like a 2p)
  4. Roughly combine the garlic, chilli and rosemary
  5. Combine the cream, Greek yoghurt and mustard in a bowl
  6. Put a layer of celeriac in the base of the dish, sprinkle with some of the aromatic and cream mix, cheddar cheese and season (salt & pepper)
  7. Repeat the layers until you've used up everything (save a little cream mix)
  8. Pour the remaining cream mix on top, add some grated parmesan (optional), pepper and sprinkle with olive oil
  9. Bake for 40-50 minutes or until the celeriac is tender and the top browned and crisp
  10. For extra crispness, finish under the grill

Recipe by

Darren Farbiszewski (inspired by River Cottage)

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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
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