4
Easy
By Jeremy Round
Published 1988
An elegant but comforting vegetable accompaniment to roast or grilled meats, intended originally to go with the pigeon recipe below, but also good enough to eat by itself with green salad as a lunch or supper dish. There are other baked gratins, listed in the index.
Blanch celeriac as soon as you’ve sliced it, by plunging it into a large pan of boiling water acidulated with a little lemon juice and bringing the water back to the boil. Drain.
Layer celeriac and potato alternately in a small, buttered, ovenproof dish, spooning cream all over each layer and sprinkling the nutmeg, garlic and seasonings conservatively between.
Bake, uncovered, a
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement