Hi, I cooked this beautiful dish last night and was amazed by the amazing flavours and texture and how easy it wa to prepare. Never cooked celeriac before but is now definitely among my favourite! thanks RC!
Celeriac has to be one of the most distinctive tasting, and under-explored of all root vegetables. Pick one up next time you go shopping and give this recipe a go, we're sure you'll be back for more!Rate this recipe:
- 20 Minutes
- 45 minutes
- 1 Large celeriac, peeled
- 2-3 Cloves garlic, finely sliced
- ½ -1 Large red chilli, deseeded and finely sliced
- 3tbs Rapeseed oil
- 350ml Double cream
- 150ml Whole milk
- Salt and Pepper
- Butter for greasing
Using a mandolin, food processor or knife slice the celeriac to the thickness of a 10p coin.
Place the celeriac, garlic, chilli, salt and plenty of black pepper in a large bowl and toss to coat.
Add enough oil to coat and toss again
In a jug mix the milk and cream together, add ¾ to the bowl and give everything a good mix to coat.
Grease a gratin dish and pour in half the creamy celeriac mix. Arrange the celeriac so that it is evenly spread across the dish. Add the rest of the celeriac and arrange in the dish and top up with the remaining cream.
Cook for 45 minutes in the oven at 190C until browned on top and bubbling.
Cooking this for tea again tonight. Had never bought celeriac before 'Christmas Fayre', but it just looked so good I had to try it. It is now a family favourite. Thank you all!
Lilyholland...thanks for the tip
Just about to cook this and feeling very excited. Done several recipes all ready from RC, nothing has come out wrong....I'm not the world's greatest cook. So thanks to all at RC for giving us poor cooks the confidence to try something new. Have a wonderful New Year
I've just made this recipe - another top RC effort!
I bought the celeriac on a bit of a whim having watched the show, it's the 1st time I've ever had celeriac to my knowledge. To be honest I hate celery so I wasn't optimistic about this dish once I realised it is so similar in smell and taste, but it is absolutely lovely!
The chilli and black pepper make all the difference, just slightly disguising the celery similarities enough for me to like it! And the cream takes the edge off the chilli and pepper, all in all it's a perfect combination, warm, comforting and a little bit rich. Anything with cream is good in my book and gratins are a favourite, this is another variation on it and a very useful recipe for winter. I can't walk past the dish now without having another spoonful.
By the way thanks to all at RC for a fab night at the Xmas fayre, it was a great party.
You can get a printout of the recipee by highlighting the text on the recipe page and then coping that to notepad or wordpad or word. You can then print just the text.
user-689 - click on the PDF this page button on the right hand side of this page and that will open a new window which is more printer friendly :-)
Looks delicious - I've just printed it off (because my computer isn't next to my cooker). Any chance of having printable versions of recipes, so I don't have to print off the whole web page? Actually, it prints out in the tiniest of fonts as well...
A tip I was taught many years ago at the Cordon Bleu; when the cream or sauce splashes up the sides of the dish during cooking, remove it with a damp cloth dipped in a little table salt and the burnt bits come straight off. You have to do this while it is still hot from the oven, but it is much easier than scrubbing at it later!