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Butternut Squash, Plus Some Celeriac
Celeriac Gratin
Yield: Serves 6-8
Ingredients:
2 1/4 pounds potatoes, peeled and sliced into 1cm slices
1 large celeriac, peeled and sliced into 1cm slices
1 onion, peeled and finely sliced
sea salt and freshly ground black pepper
2 cloves of garlic, peeled and finely chopped
4 ounces Cheddar cheese (or to taste), grated
2 1/2 cups heavy cream
a small bunch of fresh flat-leaf parsley, leaves picked, stalks roughly chopped
“I use [Celeriac] in many different ways—shaved in a salad, boiled and mashed with butter, and for a special occasion, I think to make this gratin with oozy cheese and cream.”
Directions: Preheat your oven to 400°F. Place the potatoes, celeriac and onion in an earthenware-type baking dish. Season generously. Add the garlic, ¾ of the cheese, the cream and the parsley stalks. With a spoon, move everything around to mix all the flavors. Sprinkle over the extra cheese, and bake in the preheated oven for 50 minutes, or until tender and golden. Sprinkle over the parsley leaves. I like to leave the gratin in the dish, pop it in the middle of the table and tuck in!
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