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Celeriac au gratin recipe



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Ingredients


Celeriac au gratin

Serves 4 to 6

15ml / 1 tablespoon lemon juice

2 heads of celeriac 900g / 2lbs

salt and pepper

100g / 3ozs butter

150ml / 1/4 pt dry white wine

175g / 6ozs gruyere grated

75g / 3ozs parmesan grated



Place the celeriac which you have peeled and cut into chunks in a bowl of cold water.

Drain and then put in a pan of salted water, boil for 10 mins.

Drain and melt the butter in a flame proof dish.

Add the celeriac and turn to coat. Stir in the wine, mix together the gruyere and the parmesan.

Sprinkle over the top of the celeriac add salt and pepper to taste.

Bake in the oven at 190c or 375f gas 5 for 30 mins.

Until the celeriac is tender and golden brown.

Serve with a fresh salad for a lighter meal at Christmas, or serve as part of a main meal


Celeriac-au-gratin


Celeriac au gratin picture


  • If you liked the Celeriac au gratin try a Gratin Dauphinois
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