Creamy celeriac bake

Method

1. Preheat the oven to 200C/gas 6.

2. Heat the oil in a large lidded saucepan over a moderate heat and cook the onion until soft and translucent. After 5 minutes, add the garlic and cook until for 1-2 minutes until just beginning to turn golden.

3. Tip in the tomatoes, salt and pepper, vinegar and sugar, and simmer for about 5 minutes, until slightly thickened.

4. Stir the celeriac into the tomato sauce. Cover the pan and simmer for 10 minutes, until just tender. Stir in the cream and adjust the seasoning.

5. Spoon half the sauce into a greased gratin dish, sprinkle over half the grated cheese, then finish with the remaining sauce, smoothing down the top. Top with the remaining cheese.

6. Bake in the oven for 30-40 minutes until golden and bubbling around the edges.

7. Serve the gratin with a leafy salad on the side.

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Ingredients

For the sauce

2 tbsp Olive oil
1 onion, finely chopped
3 garlic cloves, finely chopped
2x400g tinned chopped tomatoes
1/2 tsp sea salt and freshly ground black pepper
1 tsp red wine vinegar
1/2 tsp dark brown sugar

For the gratin

1.5kg Celeriac, (untrimmed weight) quartered and finely sliced
180ml whipping cream
180g Parmesan, grated

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