Celeriac Gratin

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Celeriac is already loaded with flavour, so it makes it doubly nice in this celeriac gratin…

celeriac_gratin_0

Ingredients

1 large Celeriac (or 2 small) peeled and sliced into 1/2 cm thick rounds

1⁄4 cup Olive oil

Salt flakes, ground Black pepper

2 Garlic cloves, unpeeled

1⁄2 cup grated Gruyère

1 cup fresh Breadcrumbs

2 teaspoons grated Lemon rind

50g Butter

1 Shallot, finely chopped

1 cup Cream

1⁄2 cup White wine

 

Method

  • Preheat the oven to 200°C
  • Rub the celeriac pieces in olive oil combined with salt and pepper.
  • Place pieces in one layer on a baking tray, add garlic, and roast for 30 minutes or until celeriac begins to caramelise.
  • In a separater bowl, combine the gruyère, breadcrumbs and lemon rind.
  • In a small saucepan melt 20g of the butter over a low to medium heat and sauté the finely chopped shallot until translucent.
  • Add the flesh of the roasted garlic and sauté for a further few minutes. Add the cream and wine, then season and bring to the boil. When the mixture starts to thicken, remove the pan from heat.
  • Layer celeriac pieces in a small lasagne dish (you want about three layers) Pour over the cream and wine sauce, add a layer the breadcrumb mix over the top, then dollop the remaining butter around evenly.
  • Bake uncovered until the crumb is golden.