Twice-baked macaroni and celeriac soufflé with gruyère fondue

A dish to tempt the most jaded of vegetarian palates. This one derives from the classic Roux brothers recipe enjoyed by diners at Le Gavroche for many years. The beauty of this recipe is that they can be made in advance (or even frozen if desired). In my recipe, pasta and celery root is added to the basic recipe. It’s delicious served as a starter or, doubled-up, as a wonderful main dish.