CELERIAC GRATIN

Celeriac’s sweet and earthy flavour lends itself perfectly to a rich and cheesy gratin - lighter than the classic potato version but just as indulgent.

1kg celeriac, peeled

4 garlic cloves, crushed

300ml of double cream

100ml of whole milk

1/2 nutmeg, grated

Sprig of thyme

Bay leaf

Tsp peppercorns

50g butter

150g of Gruyère

100g Parmesan

Wash and peel your celeriac, then slice into quarters. Using a mandolin or very sharp knife, slice into thin slices about 2mm thick. Be extremely careful if you are using a mandolin - celeriac can be quite tough and dense and can easily catch in the blade, putting your fingers at risk!

Heat your milk, cream, nutmeg, thyme, bay leaf and peppercorns until steaming, and drop in your celeriac slices. Season generously, and let it steep on a very low simmer, covered, for about 5 minutes.

Lift the celeriac out of the liquid with a slotted spoon and arrange in flat layers in a greased baking dish, then cover with cream and milk (strain first to remove the aromatics). Dot the top with a couple small knobs of butter, cover with foil and bake for 30 minutes at 180°c or until the celeriac is soft. Uncover, sprinkle with the grated cheese and return to the oven until the cheese is bubbling and golden.

It’s as simple as that! I like to serve mine with some simple buttered greens, and perhaps some roasted pork belly or a good quality pork chop.