A rich, creamy and comforting celeriac, rosemary and Parmigiano Reggiano gratin that makes an ideal side dish or veggie main course to enjoy this Christmas.
Pre-heat the oven to 160 degrees
Butter a small oven-proof baking dish and add a third of the chopped smoked garlic
Place a third of the sliced celeriac into the baking dish followed by a third of the warmed cream, a third of the chopped rosemary, garlic and Parmigiano as well as salt and pepper
Continue wit two more layers of celeriac, cream, garlic, rosemary and seasoning until all the ingredients are used up
Top with any leftover Parmigiano an add a little extra to ensure a golden crust the the dish is finished
Bake for 75 mins until the top is golden and the celeriac is soft and fully cooked through
Serve as a side dish or as a vegetarian main course over the Christmas season.