Baked celeriac gratin
Domini Kemp’s Baked Celeriac Gratin with Walnut & Sage Cream. Picture Nick Bradshaw
- Serves: 7
- Cooking Time: 75 mins
- Course: Main Course
- Cuisine: Fusion
- (serves 6-8)
- 1 onion, diced
- 4 cloves garlic, chopped
- 3 tbsp olive oil
- 2 bunches (200g) kale, de-stalked
- 1 celeriac - peeled (remove all knobbly bits) and sliced into 2-cm slices
- 1 bunch spring onions
Start the gratin by gently sautéing the onion and garlic in the olive oil until soft, before adding the kale and the spring onions and cooking for another five minutes or so, until it’s all nicely amalgamated and the kale has wilted down. Season well.
You are then ready to assemble the gratin – once you have made the walnut cream.
Butter a large gratin dish and arrange a layer of celeriac slices in the bottom, followed by a layer of the kale/onion mixture. Repeat once more.
Then pour the walnut and sage cream over the whole lot. Sprinkle over the Gruyère.
Bake at 180 degrees/gas 4, for an hour – you may need to keep it covered with foil – until you can run a knife easily through the bake and the top is golden brown.