Winter Warmer – Celeriac gratin with Gruyère and Bacon
October 27, 2012
Ok, so it’s properly cold now. Gratin weather has begun and what better way to start than with celeriac. I’ve gone all out today, roast chicken in the oven, next week’s cake recipe just gone in and a diet busting gratin with Gruyère and lardons is just out, crispy and golden. Yum!!! Auggie and Dan reckon it’s time for lunch. But you just had breakfast guys and it’s celeriac, something you (Auggie) said you’d absolutely NEVER eat (gotcha!!!).Yes, this is perfect food for a cold Autumn day……..
A celeriac gratin with Gruyère and bacon
1 head celeriac
100gr lardons or any bacon you prefer diced
100gr Gruyère grated
250ml single cream
500ml chicken stock
1 large handful breadcrumbs
Squeeze the lemon into a bowl of water and have on standby before you begin. Trim the celeriac of the gnarly outside part. Next, cut in half then slice as finely as possible dropping the slices into the lemon water as you go (this stops them discolouring).
Heat the stock then transfer the celeriac slices into it and bring to the boil then simmer until just tender.
Fry the lardons in a drizzle of olive oil until golden. Transfer the celeriac and remaining stock to a baking dish and toss with the bacon and half the cheese. Add the cream and a generous pinch of salt and grinding of black pepper. Top with the remaining cheese and breadcrumbs.
Bake in at Gas mark 5/180 degrees for 40 minutes until golden.
This tastes great with just about any roast and also makes a lovely supper with a simple green salad.