Monday, April 6, 2009

Celeriac Gratin

  • 1 medium celeriac, peeled and sliced
  • 6 potatoes, peeled and sliced
  • 1 leek or onion finely chopped
  • 1 clove garlic crushed with a teaspoon of salt
  • brown bread crumbs, tossed with a drip of olive oil (optional)
  • 2 tablespoons chopped fresh parsley
  • 1 carton double cream
  • grated cheese
  • freshly ground black pepper

Lay sliced potato and celeriac in a large flat dish, put a little of the salt garlic mix between each slice, pour over cream, grate cheese over and add black pepper.

For a change you can add the crispy topping - best made using onion, wholemeal or seeded bread for the crumbs whizzed in a blender.

Bake at 160 degrees C for a couple of hours under foil and then remove to crisp topping. If your in a hurry you can steam/boil celeriac and spuds first and bake for 1/2 hr in a hotter oven!

(Parsley to garnish)

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