Celeriac & walnut gratin

Celeriac & walnut gratin

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(4 ratings)


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Cooking time

Prep: 15 mins Cook: 1 hr

Skill level



Serves 4 - 6

This dish makes a great vegetarian main meal - it can be prepared hours in advance, too

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

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  • 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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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.

Recipe from Good Food magazine, November 2005

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Show comments
bubli's picture

I wonder what are those rather low previous ratings all about, as this was absolutely fabulous (after reducing the amount of stock as suggested, though). The combo of walnuts, celeriac and blue cheese (+ oil) is just right - nothing's extra, nothing's amiss. Made half of the amount as I didn't expect the hubby to eat it - we ended up sharing the dish & licking our fingers. Will defo make again, this time the full amount

idewar's picture

Have made this twice now. 1 hit 1 OK. My Mum loves it and would eat every day. Agree about there being too much liquid once but perfect the other time? Thinking of doing it with Christmas ham for a pre Crimbo gathering. Let you know if I do and if it,s a hit or miss.

thecherub's picture

Made this last night to go with steak and green beans for dinner. I took note of the other comments and added a little stock but used more creme fraiche (low fat) to make it creamier. Didnt have walnut oil but I don't think it needed it. Would be interesting to try it with ham mixed in as well as a one pot dinner, although it is very rich.

aatait's picture

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!

dimebar's picture
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I agree - would have been better with creme fraich or similar - too much liquid

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

pelupi's picture
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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

smardale's picture

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.

katematthews's picture

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.

grymish's picture

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.

philinbrighton's picture
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This went stunningly well with the ducklegs. Really really lovely.



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