Celeriac and swede gratin
This is a cream-free variation of the classic French gratin, in a style called ‘boulanger’. It is lighter, and the flavours of the vegetables are really pronounced. If you haven’t tried celeriac and swede, this is the introduction that will make you fall in love. It’s deliciously budget French food.
- 75g unsalted butter
- 2 medium celeriac, peeled
- 2 medium swedes, peeled
- 2 medium potatoes, peeled
- 2 white onions, peeled
- 6 cloves garlic, peeled
- ½ bunch thyme, chopped
- 100g finely grated parmesan cheese
- salt flakes and freshly-milled black pepper
- 1L vegetable stock
1 Preheat oven to 180°C. Brush the inside of a 35cm x 20cm roasting pan with half the butter. Finely slice the celeriac, swedes, potatoes, onions and garlic with a sharp knife or mandoline, then combine in a large bowl with the thyme, parmesan and remaining butter. Season with salt and pepper, then mix well.
2 Arrange the vegetable mixture in the roasting pan, then pour the stock over. Bake for 45 minutes, until the liquid has all been absorbed. Stand for 20 minutes before serving.