Celeriac gratin

This recipe is from Hugh Fearnley Whittingstall and appeared in the Guardian. It is very easy and very delicious (serves 2-3).


  • 1½ tbs olive oil
  • 500g celeriac
  • 2 garlic cloves, peeled and chopped
  • 1 fresh red chilli, finely chopped (or ½ tsp dried chilli flakes)
  • 3 anchovy fillets, finely chopped (optional)
  • 1 large sprig rosemary, leaves finely chopped
  • Salt and black pepper
  • 250ml single cream (or double)


Preheat the oven to 190C/375F/gas mark 5 and use a little oil lightly to grease a fairly large baking dish. Peel the celeriac and slice it very thinly (2p-piece thickness is good). Roughly combine the garlic, chilli, anchovy and rosemary. Put a layer of celeriac in the base of the dish, sprinkle with the aromatic mixture and season. Repeat the layers until you've used up everything. Pour the cream on top: just enough so it's visible around the edges of the dish, not so much as to cover the celeriac. Drizzle with oil and bake for 40-50 minutes, until the celeriac's tender and the top browned and crisp. For extra crispness, finish under the grill. You can miss out the chilli and it’s still very good.

Website by Joe Short