Celeriac Gratin With Blue Cheese and Bacon
"This makes a tasty one-dish supper on its own, or serve it as a side dish with roast pork, beef or game. Serves six as a side dish."
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 1 lb celeriac (peeled weight)
- 10 ounces parsnips, peeled
- 1 ounce unsalted butter
- salt & freshly ground black pepper
- 1 pinch nutmeg
- 1⁄2 teaspoon fresh thyme leave
- 1 cup vegetable broth or 1 cup chicken broth, hot
- 3 tablespoons heavy cream
- 3 ounces unsmoked streaky bacon, cut into 1/2in pieces
- 5 ounces mild blue cheese, crumbled
directions
- Preheat the oven to 180C/350°F Peel and quarter the celeriac, and cut it into 1/4in slices. Cut the parsnips into 1/4in slices, too. Butter a gratin dish around 10in x 7in x 2.5in in size. Put half the celeriac in an overlapping layer in the bottom, sprinkle on a little salt, pepper, a few grinds of nutmeg and some thyme.
- Dot with a few scraps of butter, then add the parsnips in one layer and season as with the celeriac. Top with another layer of celeriac. Pour over the broth and cream, and cover tightly with foil. Bake for 40 minutes, until the vegetables are tender and most of the liquid has been absorbed. If it's still a little soupy, uncover and bake until most of the broth has evaporated.
- While the vegetables are cooking, fry the bacon in a dry pan until just crisp. Cool and toss in a bowl with the cheese. Scatter this over the top of the gratin, turn up the heat to 200C/400F, and cook for a further 15 minutes, until the top is golden and bubbling.
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Reviews
-
Wonderful and rich--but not too rich. I swapped parsnips for carrots and gorgonzola for bleu cheese; served it over saffron rice.
RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)
