Quick & easy celeriac gratin
This easy and indulgent technique for cooking celeriac is very adaptable: substitute potato or beetroot for half the celeriac, add a little grated apple, some mustard, a few sprigs of rosemary.
Cook's notes
We've used Parmesan in this recipe but if you are vegetarian you can use an alternative. Good vegetarian Parmesan can be difficult to get hold of; vegetarian pecorino is often tastier.
Ingredients
- 300ml double cream
- 100ml milk
- 2 garlic cloves, crushed to a paste with a pinch of salt
- 800g celeriac, peeled and cut into slices 2-3mm thick
- 1-2 tbsp Parmesan, grated
Method
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Step 1
Preheat the oven to 180°C/Gas 4.
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Step 2
Put the cream, milk and crushed garlic into a pan and bring to the boil. Season and add the celeriac, mixing well.
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Step 3
Transfer the mixture to a gratin dish, spreading it out so that there is an even distribution of cream. Cover with foil and bake in an oven for about 50 minutes until the celeriac is tender.
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Step 4
Remove the foil, sprinkle with the Parmesan and return to the oven for 10 minutes until browned on top.
