Celeriac & walnut gratin

Recipe uploaded by

Mary Cadogan

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Recipe by Mary Cadogan

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1. Heat oven to 190C/fan 170C/gas 5. Peel, quarter and very thinly slice the celeriac - this is best done with the slicing blade of a food processor. Toss in the walnut oil, salt and pepper, and spread over a gratin dish. Pour over the stock and bake for 40-45 mins, then sprinkle with the walnuts, crumble over the cheese, then cook for 15 mins until crisp and golden.

Making it different

Replace the celeriac with two peeled and sliced sweet potatoes and use a strong Swiss cheese.

Per serving

218 kcalories, protein 9g, carbohydrate 4g, fat 18 g, saturated fat 7g, fibre 7g, salt 1.15 g

Latest comments and suggestions

• Philippa

  07 November 2007

  Philippa rated and commented on this recipe

  

  This went stunningly well with the ducklegs. Really really lovely.

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• Grym

  28 February 2008

  Grym commented on this recipe

  Lovely! Made a chinese version by replacing the oil with soy sauce and the curry powder with chinese five spice. Really great - and much lower fat.

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• Kate

  25 March 2008

  Kate commented on this recipe

  I've made this twice now. Not quite satisfied with texture. I reduced the stock the second time but it was still not crispy/creamy enough. Next time I shall try it with creme fraiche and report back! Much better flavour the next day.

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Ingredients

• 1 large celeriac
• 2 tbsp walnut oil
• 300ml vegetable stock
• handful chopped walnuts
• 100g blue cheese, such as bleu d'Auvergne or Stilton

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Difficulty and servings

Serves 4 - 6

Preperation and cooking times

Prep 15 mins

Cook 1 hr

Vegetarian

Ingredients

• 1 large celeriac
• 2 tbsp walnut oil
• 300ml vegetable stock
• handful chopped walnuts
• 100g blue cheese, such as bleu d'Auvergne or Stilton

Per serving

218 kcalories, protein 9g, carbohydrate 4g, fat 18 g, saturated fat 7g, fibre 7g, salt 1.15 g

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