- 1 large celeriac
The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…
- 2 tbsp walnut oil
- 300ml vegetable stock
- handful chopped walnuts
Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…
- 100g blue cheese, such as bleu d'Auvergne or stilton
A true glory of British cheese-making that has much controversy about its origins, how it's…
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 differentReplace the celeriac with two peeled and sliced sweet potatoes and use a strong Swiss cheese.