Celeriac gratin

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By: Sophie Grigson From: Sophie Grigson's Weekends

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This recipe is classed as easy

Rating 3.41 / 5 (17 votes)

Prep time:
10 min
Cook time:
1 hr 10 min
Serves:
6

Sophie Grigson's creamy, cheese-crusted gratin makes a fabulous vegetarian main course, and a perfect accompaniment to all manner of meats

Method

1. Pre-heat the oven to 180C/ gas Mark 4. Peel and slice the celeriac and drop the slices into a large bowl of water that has been acidulated with lemon juice or vinegar. Blanch them in acidulated boiling water for 2 minutes. Drain and run under the cold tap, then dry thoroughly.

2. Butter a 25cm gratin dish. Mix a spoonful of the cream into the flour, to give a smooth paste, and then gradually work in the rest. Stir in the mustard and season with salt and pepper. Spread about one-third of the celeriac in the dish, dot with a little butter and pour over one-third of the cream mixture. Repeat twice more, until the celeriac, butter and cream are all used up.

3. Sprinkle the Parmesan over the top. Bake for an hour or so, until the celeriac is completely tender and the top browned. Serve immediately.

Ingredients

  • 2 medium celeriac
  • lemon juice or white wine vinegar
  • 300 ml single cream
  • 1 tbsp plain flour
  • 1 tbsp Dijon mustard
  • black pepper
  • 45 g butter
  • 2 tbsp finely grated parmesan

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Latest Comment

 

Lovely with 1 clove garlic added to butter just yummy

RachelC59869 RachelC59869  Posted 09 Dec 2012 12:50 PM
 

I found this recipe in the Vegetarian Christmas section. Just a note of warning if you're a non-veggie cooking for vegetarians - Parmesan is NOT suitable for vegetarians! There are veggie alternatives. If in doubt, check with your guests first. The vegetarian society website has good, simple explanations and definitions of what is veggie and what isn't.

sunnyS23846 sunnyS23846  Posted 13 Oct 2011 2:58 PM