About the Recipe
An upgrade on a warming classic – the gratin. This dish makes a change from using potatoes and adds an earthier note alongside the sweetness of leeks.
- Sunni Patel, PhD
Celeriac is a rich source of fibre with lower carbohydrates than potatoes but also provide much needed B6 and Zinc essential in supporting gut health.
The use of leeks for a source of fructan and oat crème fraiche add some fuel for the gut bacteria too.
1kg celeriac (sliced 3mm slices)
2 leeks (finely sliced)
270ml plant cream
100ml oat crème fraiche
300ml vegetable stock
2 tbsps nutritional yeast
1 tsp garlic (minced)
1 tsp ground black pepper
1 tsp rosemary (finely chopped)
1 tsp thyme (finely chopped)
In a heavy bottom pan add all the ingredients (except the celeriac) to combine and cook through in a medium heat for 5 minutes .
Add the celeriac slices and increase the heat to a moderate heat for 5 minutes before transferring to a ovenproof baking dish.
Cover with foil and bake at 200°C for 30 minutes before removing the foil and baking for a further 15-20 minutes until you get a desired browning and the celeriac is soft.
Serve a side to a roast or on its own with a side salad.