Friday, 5 April 2013

Celeriac gratin


Celeriac, double cream, cheddar, salad onions 

Serves: 4 Preparation: 1 hour

Despite being a life-long loather of celery, I straight up adore celeriac. The acerbic taste and texture of celery is not present in cooked celeriac for me, it just brings woody notes to a dish and has a wonderful soft texture. This gratin is a fabulous alternative to potato and makes a fantastically comforting side dish.

1) Peel the celeriac with a sharp knife by cutting about a centimeter off both ends and sides, leaving a squareish core. Slice this into 1/3 centimetre thick slices and set aside.

2) Finely slice the salad onions and grate the cheddar. Assemble the gratin by pouring a little cream into the bottom of the dish and setting the first layer of celeriac into it. Spoon over a little more cream, grated cheddar and onion and then add another layer of celeriac, pressing each layer down firmly.

3) Top with a final layer of grated cheddar, cover with foil and bake in the top of the oven for 45 - 50 minutes at 200 degrees, removing the foil for the final 10 minutes.

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