Celeriac & walnut gratin

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• 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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• juanita

  06 October 2009

  juanita commented on this recipe

  I'm very interested in recipes for celeriac, as I've discovered it is low in carbs and extremely versatile. Liked the combination of ingredients in Celeriac and Walnut Gratin.

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• Pelupi

  26 October 2009

  Pelupi rated and commented on this recipe

  

  Nice combination of flavours but would definitely try with cream or creme fraiche or reduce amount of stock. Not in a hurry to try it again

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• Sarlizelle

  13 October 2011

  Sarlizelle rated and commented on this recipe

  

  The vegetable stock is definitely not the right "juice" for this recipe which is a lovely combination of ingredients otherwise.

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• kitchenalia

  23 November 2011

  kitchenalia rated and commented on this recipe

  

  I agree - would have been better with creme fraich or similar - too much liquid

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• aatait

  26 March 2012

  aatait commented on this recipe

  Great quick recipe for a vegetable I had no idea what to do with. Roasting gives it a wonderful nutty flavour. To the walnuts, I added parma ham and grated emmental (we had no blue) and a dollop of crème fraîche. Yum!

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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

Preparation 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 9.0g, carbohydrate 4.0g, fat 18.0 g, saturated fat 7.0g, fibre 7.0g, salt 1.15 g

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