Good appetite! Save it to make broccoli soup or savory corn pudding! Serves 6 as a side dish. Peel and dice the celeriac. Crecipe.com deliver fine selection of quality Celeriac & potato gratin recipes equipped with ratings, reviews and mixing tips. It is delicious! Fennel and Celeriac Gratin Two of my favourite vegetables are fennel and celeraic. Wash and trim the celeriac, then peel using a sharp knife. Peel and dice the celeriac. I brought three heads of fennel and a large celeriac the other week and wanted to cook them together. Thinly slice the potatoes (there's no need to peel them). Like most root vegetables, celeriac is excellent in stews and soups, and makes a perfect a gratin — with or without the addition of potato. Trim the feathery top from the fennel and dice, then par-boil both for 6-7 min. On the other hand, celeriac is a pale-yellow, dense, knobby (some say even ugly) root; it’s roughly the size and shape of a grapefruit. This gratin will leave you with some leftover milk that has been thickened by the potato and flavoured by the leek, fennel and celeriac. I brought three heads of fennel and a large celeriac the other week and wanted to cook them together. For the gratin 1/2 Celeriac 1 Fennel bulb Meanwhile, heat the butter in a pan, add in the flour and mix well. Remove the vegetables with a slotted spoon and add the broccoli to the boiling water and par-boil for 203 minutes then drain. Carefully remove foil; continue baking until top is golden brown and sauce is bubbling, 25-30 minutes. Get one of our Celeriac & potato gratin recipe and prepare delicious and healthy treat for your family or friends.

Trim the feathery top from the fennel and dice, then par-boil both for 6-7 min. Place the potatoes in the bottom of the dish (make about two layers). Set gratin dish on a large rimmed baking sheet and cover tightly with foil. Ingredients. Remove the vegetables with a slotted spoon and add in the broccoli to the boiling water and par-boil for203 min then drain.

They've both got strong individual tastes, fennel a soothing liquorice flavour and celeriac a strong rooty taste.

Learn how to cook great Celeriac & potato gratin . Peel and dice the celeriac.

canola oil spray 3 baking potatoes, sliced into 5 mm thick slices 100g feta cheese, crumbled freshly ground black pepper, to taste Salt and pepper. Place the fennel and celeriac in a bowl with the cooled onions, thyme and cumin, and season well. Salt and pepper. They've both got strong individual tastes, fennel a soothing liquorice flavour and celeriac a strong rooty taste. Bake for 1 hour. Preheat the oven to 180C/350F/gas 4. Celeriac Gratin Inspired by Fennel Gratin in Sunday Suppers at Lucques by Suzanne Goin 1 tbs fennel seeds 1 pound potatoes – preferably Yukon gold or red bliss – I prefer to not peel them and just wash them thoroughly 2/3 cup heavy cream 1 ½ pound celeriac root 1 thinly sliced red onion 1 tbs thyme leaves 1/2 tbs tarragon 1/3 cup olive oil Make the most of the hearty winter vegetable with our collection of celeriac recipes including celeriac soup, remoulade, hotpot and creamy mash. Sprinkle the garlic, onion, and fennel for next layer. Both are fresh and clean tasting.

Both are fresh and clean tasting. POTATO, CELERIAC, FENNEL AND LEEK GRATIN. Remove the vegetables with a slotted spoon and add in the broccoli to the boiling water and par-boil for203 min then drain. Bake for 1 hour. Cut it into quarters and, then cut each quarter into slices. Set gratin dish on a large rimmed baking sheet and cover tightly with foil. Carefully remove foil; continue baking until top is golden brown and sauce is bubbling, 25-30 minutes. Hazelnut crusted lamb with celeriac and fennel gratin Print Recipe Serves 2 Takes 40 minutes 2 lamb leg steaks For the crust 2 cloves of garlic Small bunch of parsley 3 Slices of bread 50g whole hazelnuts 1 tbsp white wine vinegar 2 tbsps olive oil Pinch of salt. Heat the oven to 200°C (gas mark 6). Fennel and Celeriac Gratin Two of my favourite vegetables are fennel and celeraic. Trim the feathery top from the fennel and dice, then par-boil both for 6-7 minutes. Next, layer celeriac.

Celeriac & potato gratin recipe. Get full Celeriac, Fennel, Potato Gratin Recipe ingredients, how-to directions, calories and nutrition review.

Pour enough chicken broth to get about half way up the sides, and top with whole can of diced tomatoes. Lightly grease a gratin dish with a little butter. 4 fennel bulbs, trimmed and sliced 1 small celeriac, peeled and cut into batons 4 carrots, peeled and cut into batons a knob of butter 1 lemon, juice and zest white wine (optional) 2 tablespoons chopped parsley or fennel fronds Heat the oven to 150ºC/300ºF/Gas 2. Preheat the oven to 180C/350F/gas 4.