THE OLD KENNELS

about us . courses . bed & breakfast . alpaca products . newsletter . recipes . contact/find us . terms

CELERIAC GRATIN

1 medium celeriac - peeled and sliced
6 potatoes - peeled and sliced
one leek or onion finely chopped
1 clove garlic crushed with a teaspoon of salt
brown bread crumbs, tossed with a drip of olive oil (optional)
2tblsp chopped fresh parsley
carton of double cream, grated cheese and freshly ground black pepper

lay sliced potato and celeriac in a large flat dish, put a little of the salt garlic mix between each slice, pour over cream, grate cheese over and add black pepper.

For a change you can add the crispy topping - best made using onion, wholemeal or seeded bread for the crumbs whizzed in a blender.

Bake at 160 degrees C for a couple of hours under foil and then remove to crisp topping. If your in a hurry you can steam/boil celeriac and spuds first and bake for 1/2 hr in a hotter oven!

(Parsley to garnish)