Celeriac gratin with chilli and garlic

Hey Candi, I can’t remember if I told you but I have been getting a weekly delivery of vegetables since August. All kosha stuff (organic and local). Only problem is, because I order the seasonal veggie box, sometimes I get the same vegetables week in, week out.  At the moment there are lots of root vegetables, like for example swedes (which, to enlighten you Italians, look  like big turnips, orange inside. I have never seen them in Italy) which are fast becoming the bane of my life. After all  there’s a limit to how many you can cook in a week (same with cabbages). Consequently they are building up in my cupboard and developing a lovely mould like coating. Anyway  I managed to put one out of its misery and cooked it tonight (mashed, with a little butter and pepper) to accompany the cottage pie I made (bog standard stuff , but nice all the same). But  the recipe I want to share with you right now  is the other vegetable dish I made: namely some gorgeous baked celeriac (= sedano rapa in Italian) au gratin. The recipe is from River Cottage. I saw  it at Christmas time on TV, tried it and it went down a treat. It’s really tasty, but I warn you it has a few calories as it’s cooked in double cream! Still it won’t harm you if you only eat it occasionally….


  • 1 Large celeriac, peeled
  • 2-3 Cloves garlic, finely sliced
  • ½ -1 Large red chilli, deseeded and finely sliced
  • 3tbs vegetable oil (I used groundnut)
  • 350ml Double cream
  • 150ml Whole milk
  • Salt and Pepper

    Peel and slice the celeriac very finely. Put it in a bowl and add the chilli, garlic, salt and pepper and oil. Stir well. Add the cream and milk and mix. Put in a buttered dish. Cook at 190 degrees for approx 40 minutes (until lovely and brown).   By the way I DID try to photograph it when it came out of the oven but the light was all wrong! It looked like the dog’s dinner…. :-( Picture or no picture trust me, it’s delicious!

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    4 Responses to “Celeriac gratin with chilli and garlic”

    • oh niente male! Non ho mai cucinato il sedano rapa. Assolutamente dobbiamo fare un glossario… La prossima settimana lo ordino alla mia Terry delle fragole.

    • It’s really yummy! It looks as ugly as hell,mind, but it has a lovely taste. Of celery, really, hence the name. It’s very good grated and used in coleslaws too! By the way: who on earth is your Terry delle fragole???

    • Eh eh quella che riempie la mia borsa settimanale delle verdure. Lei è più democratica del tuo, c’è una lista di prodotti di stagione da cui posso scegliere, basta inviare una mail alla domenica…

    • Unfortunately I don’t have a choice with mine. “Quello che passa il convento” (whatever the convent can give, as we say in Italy). But think of the excitement when I receive the weekly box! I never know what I am going to get. Mind you the excitement quickly turns into despair when I see another cabbage!

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