Celeriac Two Ways
It’s strange what’s readily available in the shops at the moment and what you can’t buy for love nor money. Plenty of celeriac round my way, so I snapped one up. A whole one would make a lot of celeriac remoulade, so I used half for this and prepared a celeriac and potato gratin to have for dinner. The remoulade is great with some ham or on toast or just nibbled at straight from the fridge.
Half a large or 1 medium celeriac
Half a lemon juiced
4 tbsp mayonnaise
2 tbsp Dijon mustard
2 tbsp double cream or crème fraiche
Salt and pepper
Flat leaf parsley.
Top and tail, then peel your celeriac. Cut into chunks, thinly slice the pieces, then cut the slices into matchsticks. You could also use a grater for this job. Place the celeriac into a bowl and mix in the lemon juice.
In a separate small bowl, mix the mayonnaise, mustard and cream or crème fraiche and season with salt and black pepper. Gently stir the dressing into the celeriac and garnish with a little finely chopped parsley.
The other half of your celeriac or another medium one.
2 large potatoes.
1 tbsp butter.
1 garlic clove.
100g cream or crème fraiche.
200ml vegetable stock.
Salt and pepper.
Nutmeg if you have some.
Preheat your oven to 200°C/gas mark 6.
Peel and thinly slice the celeriac. Peel and slice the potatoes to the same thickness.
Warm the stock in a saucepan and add the celeriac and potato slices and simmer for five minutes.
Peel the garlic clove and cut it half – rub this all around the surface of your roasting tin, then butter the tin.
Keeping the stock to one side, place the celeriac and potato slices in the tin in layers, seasoning each layer with a little salt and pepper.
Pour the cream over the top, add a little grating of nutmeg and sprinkle grated cheese over the top.
Bake for 40 minutes.