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.
- 1 celeriac (500g when peeled, approx) peeled and very thinly sliced
- 2 cloves smoked garlic finely chopped
- 3 stalks fresh rosemary finely chopped
- 500 ml double cream heated until it reaches simmering point
- 50 g Parmigiano Reggiano finely grated
- salt & pepper
- butter to grease the oven dish with
-
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.