This combo is just incredible. The fantastic winter vegetable, combined with garlic, chili and cream is completely delectable. It goes really well as a main course combined with “kale explosion”.
Adapted from The River Cottage Cookbook by Hugh Fearnly-Whittingstall
Maybe you would think that the amount of liquid given in the recipe isn’t enough, but don't worry- the celery will render some liquid and lose some volume.
Peel the celery root and slice as thinly as possible. In a large mixing bowl, toss the slices with 2 Tbsp of the oil and all the other ingredients until the slices are evenly coated and the garlic and chili well distributed. Transfer to a lightly oiled gratin dish, spreading out the slices with your fingertips: you do not have to layer the gratin piece by piece, but try to ensure that the slices are mostly lying flat. Pour over any cream left in the bowl and trickle the remaining oil over the top. Bake in a preheated 180 C oven, for 40 to 50 minutes, until the celery root is completely tender and the top is browned and crisp. For extra crispness, you could finish it under the grill for 1 to 2 minutes.
- Copy link