Celeriac Gratin

Name: Celeriac Gratin
Yield: Serves 6
Ingredients: 3 garlic cloves, thinly sliced; 2 bay leaves; 10 sage leaves; 250 ml/8 fl oz double cream; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 3 medium-sized celeriac, peeled and cut into slices 5mm/¼-inch thick; 3 tablespoons freshly grated Parmesan cheese

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Eagle Cookbook

By David Eyre

Published 2009

About

Ingredients

250 ml/8 fl oz double cream
10 sage leaves
2

Starter
Side dish
Gluten-free
Vegetarian

Method

Put the cream in a pan with the herbs, garlic and Parmesan and simmer until it has reduced a little. Arrange the sliced celeriac in an ovenproof dish as densely as possible to a depth of 3–4cm/1¼–1½ inches, seasoning each layer. Pour over the cream. Cover with foil and cook in a medium-hot oven (200°C/gas mark 6