Celeriac gratin with cinnamon and onion confit

Celeriac gratin with cinnamon and onion confit

By
From
Reza’s Indian Spice
Serves
4-6 as a side dish

This is a great vegetable speciality for the winter months. The sweetness of the onions and cinnamon brings out the lovely flavour of the celeriac. The onions need to cook on a very low heat until the sweetness comes through and they become very soft and almost melt. In my opinion, celeriac is not used as much as it should be, it’s a very healthy root. Don’t be put off: when you see it, it may look like a hairy mine, but inside you will find a beautiful white purity of flesh. If you slice celeriac ahead of time, you will have to put it in a bowl of acidulated water to stop it from discolouring.

Ingredients

Quantity Ingredient
1kg celeriac, peeled and thinly sliced
6 tablespoons olive oil
4 onions, thinly sliced
3 garlic cloves, crushed
25g unsalted butter
salt
1 teaspoon chilli flakes
1 teaspoon ground cinnamon
150ml double cream
150ml whole milk

Method

  1. Preheat the oven to 180°C. Wash the celeriac slices to remove any excess starch, then dry thoroughly.
  2. Heat the oil in a wide sauté pan and add the onions and garlic. Cook over a low heat until they become soft and sweet; this will take about 30 minutes. Remove with a slotted spoon and drain off any excess oil.
  3. Butter a gratin dish and arrange a layer of the celeriac slices over it. Sprinkle over some of the onion confit with some salt, chilli flakes and cinnamon, then continue to layer until you have used them all up.
  4. Mix together the cream and milk and pour over the celeriac. Cover with foil and place in the hot oven. Cook for about 1 hour 15 minutes, until tender to the point of a knife. Remove the foil 10 minutes before the end of cooking to allow the top to brown.
Tags:
Indian
spice
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