Celeriac and swede gratin

by Ed Halmagyi


  • 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.

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