You may have seen these strange knobbly roots in the supermarket recently. It’s in season at the moment, and one of my favourite winter veg, because it’s quite light compared to some others. I’ve used it in place of potatoes in this gratin, and it takes the place of the ‘meat’ part of this vegetarian dish. It tastes like a cross between mild celery and swede. This is very easy to do, and very easy to scale up as well (we ate the whole thing between the two of us, but you would need smaller portions if eating as a side dish rather than the main element). It works just as well with other root veg too (and of course, potatoes). Add other herbs, garlic and cheese to taste.
1 small bulb celeriac
1 small red onion
Freshly ground black pepper
Grated cheese (optional)
- Peel the celeriac and slice as thinly as possible. Slice the onion very thinly as well.
- Layer the celeriac and onion in a small casserole dish and sprinkle thyme, salt and pepper between the layers.
- Mix the cream with some milk to thin slightly. Pour very slowly into the casserole dish so that it seeps between the layers.
- Grate cheese over the top, if desired.
- Bake at 180OC /350OF / Gas mark 4. I baked mine for 30 – 45 minutes because I like it still to be quite crunchy, but leave for longer if you want the vegetable to soften.
- Serve as a side dish or with roasted vegetables and gravy. A Man did roasted red pepper, onion squash and cabbage.