top of page


Celeriac Gratin

Prep Time:

10 Minutes

Cook Time:

60 Minutes


4 Servings

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)


Step 1

In a heavy bottom pan add all the ingredients (except the celeriac) to combine and cook through in a medium heat for 5 minutes .

Step 2

Add the celeriac slices and increase the heat to a moderate heat for 5 minutes before transferring to a ovenproof baking dish.

Step 3

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.

Step 4

Serve a side to a roast or on its own with a side salad.

bottom of page