Celeriac, sage and black garlic gratin

Celeriac, sage and black garlic gratin
  • Serves icon Serves 6
  • Time icon Hands-on time 20 min. Oven time 1 hour

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.

Nutrition: Per serving

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

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)

Method

  1. 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).
  2. 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).
  3. 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.

delicious. tips

  1. 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.

  2. Black garlic is garlic that’s been fermented, which mellows out its pungent taste into something sweet, tangy and complex.

Recipe By

Pollyanna Coupland

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

February seasonal recipes

Celeriac and potato dauphinois

As well being the perfect side dish with a roast,...

Save recipe icon Save recipe icon Save recipe

Cauliflower recipes

Cauliflower gratin

Creamy and cheesy, with a hint of mustard. This cauliflower...

Save recipe icon Save recipe icon Save recipe

January seasonal recipes

Celeriac bake with chicken and pumpkin fritters

Pepitas are pumpkin seeds and are a nut-free textural addition...

Save recipe icon Save recipe icon Save recipe

Gratin recipes

Celeriac, potato and beetroot gratin

The earthy flavours of celeriac and beetroot take classic potato...

Save recipe icon Save recipe icon Save recipe

Gratin recipes

Baked creamy celeriac and potato gratin

This fabulous side dish is a perfect accompaniment to your...

Save recipe icon Save recipe icon Save recipe

Blue cheese recipes

Cauliflower, leek and blue cheese gratin

Cauliflower, leeks and blue cheese makes for a winning trio...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.