Celeriac Gratin

Celeriac Gratin

I can walk down the vegetable isle blindfold and pick up the same vegetables each week, but occasionally I do stray from my list.  The trouble is during a busy week I cook on auto-pilot and reach for the same vegetables leaving the ‘new guys’ behind.  

This time I decided to take my celeriac and turn it into a healthy gratin.  It was quick to make and really delicious too!

Ingredients for 4 servings

200gceleriac
1whole egg
150mlcreme fraiche, reduced fat
75mlsemi skimmed milk
50gcheddar cheese
salt & pepper

(Example ingredient amounts given, adjust accordingly to your requirements)

Method

  • Pre-heat your oven to 190°C fan/400°F.
  • Carefully peel and finely slice the celeriac.
  • Mix the egg, creme fraiche, milk and half of the cheese along with a little seasoning to taste.
  • Beat the mixture together and pour a third of the batter into the bottom of an oven proof dish.
  • Line the dish with the celeriac slices until all slices have been used.
  • Pour over the remaining batter and sprinkle with the remaining cheese.
  • Bake for approximately 40 minutes so that the celeriac is cooked through and the cheese is golden.
  • Remove from the oven and serve!

Notes

  • Feel free to swap the cheddar for your favourite cheese.  I happened to have Red Leicester cheese available.
  • This side dish is a great alternative to cauliflower cheese and much simpler to make too!

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Nella Foulds
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