Celeriac & Leek Gratin

After a cold walk down to the allotment, a creamy dish of celeriac and leeks was just what we needed. Also, it allowed us to pull up some of our remaining roots and put them to good use.

Ingredients:

• ½ a Celeriac
• A large Leek
• 250ml Cream
• Dijon or wholegrain mustard
• Pepper
• Hard cheese like gruyere or cheddar
• Butter or oil for frying
• A sprinkling of flour

Method:

• Chop the celeriac into smallish slices about the thickness of a pound coin and fry in the butter or oil until turning colour and starting to soften.
• Add the leeks and fry a bit more until golden here and there.
• Add a sprinkling of flour and stir well to coat the veg. This helps thicken the gratin since unlike potato, the celeriac won't absorb as much of the cream and turn floury.
• Stir the cream in to your liking and a teaspoon of mustard (more if you like).
• Stir in a good handful of cheese.

That's it for preparation, now you have to bake it in the oven for about 30-40 minutes on gas 5-6 (about 180°C). Test with a fork to make sure it's nice and soft before serving.

Submitted by Tigger