(^78) Hampshire Life: February 2019
A winter
Fall in love with this creamy, cheesy
celeriac and hazelnut gratin
INGREDIENTS
1
Preheat the oven to
190°C (170 fan)/gas 5.
2
Peel the celeriac and cut it
into quarters, then cut each
quarter into very thin slices with
a sharp knife or mandolin.
3
Stir the garlic, thyme
and nutmeg into the
milk and cream in a large
saucepan and season with
salt and black pepper. Add
the celeriac and stir well.
4
Bring the mixture to
the boil, then reduce
the heat, cover the pan
tightly and simmer for 10
minutes or until the slices
start to feel quite floppy.
5
Scrape the contents of the
pan into a baking dish or
gratin dish and level it out.
Sprinkle the top with grated
cheese and chopped hazelnuts.
6
Bake the gratin for 30
minutes or until golden
brown and bubbling.
METHOD
This dish is a real winter warmer and perfect
for celebrating the humble celeriac. It makes a
great accompaniment to lean meat like venison,
but I like it best on its own with just some bitter
chicory leaves and a sharp mustardy dressing to cut through the
richness. I tend to do the saucepan bit well ahead of time so that
all I have to do is pop it in the oven when guests arrive. If you
do bake the gratin from chilled, reduce the oven temperature to
180°C (160 fan)/gas 4 and cook it for 45 minutes instead.
FIND IT IN
HAMPSHIRE
Celeriac: T & V
Vegetable Gardens,
Godalming, GU7 2LW
Milk and cream:
Briddlesford Farm
Dairy, Isle of Wight,
01983 884650,
briddlesford.co.uk
Lyburn Gold:
Lyburn Farmhouse
Cheesemakers,
Landford, 01794 399982,
lyburncheese.co.uk
Susie Carter
SUSIE’S KITCHEN
Serves: 4-6
- 1 large celeriac
(approx. 1.3 kg) - 2 garlic cloves, crushed
- 2 tsp fresh
thyme leaves - ½ tsp freshly
grated nutmeg - 250ml whole milk
- 250ml double cream
- 100g Lyburn
Gold, grated - 60g hazelnuts,
roughly chopped