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.