Celeriac, sage and black garlic gratin

Name: Celeriac, sage and black garlic gratin
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Serves 6
Ingredients: 250g whole milk; 200g double cream; 2 garlic cloves, finely grated; 2-3 sage sprigs, leaves and stalks separated; 1 medium celeriac (approx. 700g), peeled; 1 black garlic bulb (or 20g black garlic paste; see Know-how); 50g comté cheese (or veggie equivalent), coarsely grated; 15g panko or fresh white breadcrumbs; Specialist kit; 20cm x 26cm baking dish; Mandoline (optional)

Portion size: Serves 6
Hands-on time 20 min. Oven time 1 hour
Difficulty: easy

Vegetarian

Pollyanna Coupland

Food producer, delicious.

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Earthy celeriac, woody sage and the powerful umami of black garlic create the ultimate winter dish. This absolute flavour-bomb of a gratin is sure to liven up your usual roast and is a great showcase for the wonderful tang of black garlic.

For loads more delicious things to serve with your roast, check out our favourite Sunday lunch side dishes.

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Ingredients

250g whole milk
200g double cream
2 garlic cloves, finely grated
2-3 sage sprigs, leaves and stalks separated
1 medium celeriac (approx. 700g), peeled
1 black garlic bulb (or 20g black garlic paste; see Know-how)
50g comté cheese (or veggie equivalent), coarsely grated
15g panko or fresh white breadcrumbs

Specialist kit

20cm x 26cm baking dish
Mandoline (optional)

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Method

Heat the oven to 160°C fan/gas 4. Put the milk, cream, garlic and sage stalks in a saucepan, bring to the boil, then remove from the heat. Finely slice the celeriac into 3-4mm thick pieces (use a mandoline if you have one).
If using a black garlic bulb, peel the cloves and mash with the back of a spoon, adding a splash of water to create a paste. Put the sage leaves in a blender or food processor with the breadcrumbs and whizz until you have
a fine green crumb (you can also just finely chop the leaves and mix with the breadcrumbs).
Layer up the celeriac slices in the oven dish, spreading each layer with a little of the garlic paste. Discard the sage stalks from the cream mixture, then pour it over the celeriac. Sprinkle the cheese on top, followed by the breadcrumbs, then bake for 1 hour. Cover with foil if the top starts to darken too quickly.
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Nutrition

270kcals Calories
23g (14g saturated) Fat
6.5g Protein
8g (5.6g sugars) Carbs
4.9g Fibre
0.4g Salt

Make Ahead

The gratin reheats well, so if you want to prep ahead, cook it for about 30 minutes, then chill (covered) for up to 3 days. Reheat for 30 minutes or until the celeriac is soft when you insert a knife.