Celeriac Gratin

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February 24, 2013 by dgarnett2013

Celeriac Gratin: Hugh Fearnley-Whittingstall in The Guardian


  • 3 tbsp olive oil
  • 1kg celeriac
  • 4 garlic cloves, peeled and chopped
  • 2 fresh red chillies, finely chopped (or 1 tsp dried chilli flakes)
  • 6 anchovy fillets, finely chopped
  • 1 large sprig rosemary, leaves finely chopped
  • Salt and black pepper
  • 500ml single cream (or double, if you’re greedy)

Preheat the oven to 190C/375F/ gas mark 5 and use a little oil lightly to grease a fairly large gratin dish.

Peel the celeriac and slice it very thinly (2p-piece thickness is good). Roughly combine the garlic, chilli, anchovy and rosemary.


Put a layer of celeriac in the base of the dish, sprinkle with the aromatic mixture and season.

Repeat the layers until you’ve used up everything. Pour the cream on top: just enough so it’s visible around the edges of the dish, not so much as to cover the celeriac.

Drizzle with oil and bake for 40-50 minutes, until the celeriac’s tender and the top browned and crisp. For extra crispness, finish under the grill.

Bed time line-up.

bed time lineup2


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