A celeriac gratin with parsley-parmesan crust, poached leeks with grated egg and crisp fried capers, and a side of steamed broccoli in cider vinaigrette
You could use cider or white wine instead of the water – just allow the alcohol to bubble off in the pan before replacing the lid.
Prep 15 min
Cook 1 hr 15 min
Serves 4-6
2 medium celeriac (about 1.6kg)
5 tbsp extra-virgin olive oil
2 onions, peeled and sliced
Salt and black pepper
200g creme fraiche, or 200ml double cream with 2 tbsp lemon juice
250g day-old sourdough, roughly cubed
150g parmesan, or a vegetarian option, roughly cubed
40g parsley, roughly chopped
UK readers: click to buy these ingredients from Ocado
UK readers: click to buy these ingredients from Ocado
UK readers: click to buy these ingredients from Ocado
Joe Woodhouse is the author of Your Daily Veg: Modern, Fuss-Free Vegetarian Food, published by Octopus at £22. To order a copy for £19.14, go to guardianbookshop.com
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