Baked creamy celeriac and potato gratin
- Published: 30 Nov 08
- Updated: 18 Mar 24
This fabulous side dish is a perfect accompaniment to your Sunday roast. Rather than just the humble spud, this makes the most of surely one of the world’s most underrated veg: the celeriac. Yes, it’s a bit knobbly and awkward to peel, but it brings a fabulous depth of flavour to this dish.
Find ideas for Sunday lunch menus here too.
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for 6 people
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Recipe from December 2008 Issue
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