Baked Celeriac Gratin
INGREDIENTS
Ingredients
200ml vegetable stock
2 garlic cloves
200ml double cream
1 tbsp olive oil
1 large onion
1 large celeriac
3 medium potatoes
1 tbsp plain flour
1 tbsp chopped fresh flatleaf parsley
INSTRUCTIONS
Method:
Preheat the oven to 200°C fan bake. In a saucepan, bring 200ml vegetable stock to the boil with 2 garlic gloves, lightly crushed, then remove from the heat and stir in 200ml double cream. Set aside to cool and infuse.
Heat 1 tbsp olive in a pan and gently fry 1 large onion, chopped, for 10 minutes until very soft.
Peel and quarter 1 large celeriac, then slice to 3mm thickness. Put in a bowl with 3 medium potatoes, sliced to 3mm thickness, and toss with 1 tbsp plain flour, 1 tbsp chopped fresh flatleaf parsley and some seasoning.
Butter a 1.2 litre ovenproof dish and layer up the celeriac, potatoes and the softened onion. Strain the cream mixture (discard the garlic) into a jug and pour over the gratin.
Bake for 1-1 1/2 hours, until golden brown and bubbling and the potatoes are cooked through.
