Celeriac and Chilli Gratin
Serves: 4 - 6
Preparation: NA
Cooking Time: NA
Has a large roundish bulb, which looks moderately like a turnip, and is a root vegetable. Can be eaten raw or cooked when the skin is removed. Tastes mildly of celery, with nutty overtones.
Ingredients
- 1 celeriac, peeled
- 3 cloves garlic
- 350ml double cream
- 150ml whole milk
- 1 red chilli, deseeded and chopped finely
- 50g of butter, at room temperature
- salt and pepper olive oil
Method
- Pre-heat the oven to 180C/160C fan/gas 4.
- Slice the celeriac finely using a sharp knife or mandolin, and in a bowl, toss together with the seasoning, chilli and garlic.
- Add enough olive oil to coat, and toss all the flavours together again.
- In a separate container mix together the milk and cream, and pour three quarters of the mixture into the bowl with the celeriac. Mix everything up.
- Grease a gratin dish, and add the celeriac evenly across the dish. Cover with the rest of the cream mix.
- Place in the oven and cook for 45 minutes, or until he top is golden and bubbling, and the celeriac soft.
