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).
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
- Preheat the oven to 190C/375F/gas mark 5
- Use some oil to lightly grease the gratin dish
- Peel the celeriac and slice it very thinly (roughly like a 2p)
- Roughly combine the garlic, chilli and rosemary
- Combine the cream, Greek yoghurt and mustard in a bowl
- 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)
- Repeat the layers until you've used up everything (save a little cream mix)
- Pour the remaining cream mix on top, add some grated parmesan (optional), pepper and sprinkle with olive oil
- Bake for 40-50 minutes or until the celeriac is tender and the top browned and crisp
- 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!!
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!