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A great winter vegetable, perfect with roast turkey. This simple dish can be made the day before. Gently warmed, covered in a moderate oven or microwave.
Servings 8
Calories 451 kcal
Prep Time20 mins
Cook Time40 mins
Total Time1 hr

Ingredients
 

  • 1.5 kg celeriac (1.2kg peeled)
  • 600 ml pint whipping cream
  • 2 garlic cloves, crushed
  • salt and freshly ground black pepper, freshly milled

Instructions
 

  • Cut the peeled celeriac in quarters, and then slice into thin slices about half a centimetre thick.
  • Place into a large saucepan cover with water and a couple of teaspoons of salt.
  • Cover and bring to a boil, then simmer for 2 minutes; this helps soften the vegetables and gives a much nicer result. Drain well
  • Carefully cover the bottom of a 20cm x 30cm x 5cm deep baking dish with pieces of the celeriac, overlapping quite generously. Season well with salt and pepper and sprinkle over the crushed garlic.
  • Continue layering until all the celeriac is used up.
  • Bring the cream to a boil and then pour over the celeriac carefully. Pop into the preheated oven and cook for about 40 minutes until well coloured and reduced.
  • Remove from the oven, keep warm, or cool quickly, wrap in cling film and reheat the next day.
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Nutrition Facts
Celeriac Gratin
Amount per Serving
Calories
451
% Daily Value*
Fat
 
38
g
58
%
Saturated Fat
 
23
g
144
%
Cholesterol
 
137
mg
46
%
Sodium
 
288
mg
13
%
Potassium
 
829
mg
24
%
Carbohydrates
 
26
g
9
%
Fiber
 
5
g
21
%
Sugar
 
4
g
4
%
Protein
 
6
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Heavy Cream, Vegetables
Cuisine British, Winter
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