Celeriac & Parsnip Gratin
Over a year ago
5,448 views
Ingredients
- 600g Parsnips
- 1 kg Celeriac
- 25g butter
- 300 ml medium pot single cream
- ¼ tsp Ground Nutmeg
- 1 dstsp chopped fresh sage
- 1 dstsp thyme sprigs
- 2 cloves Crushed garlic
- 2 tsp Wholegrain Mustard
- 50 g course breadcrumbs
- ½ cup Flaked almonds
- 100 g grated Parmesan cheese
- 15 g melted butter
- seasoning
- 2 tblsp water
Accompaniment
SponsoredNederburg Winemasters Reserve Cabernet Sauvignon 2008
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Description
While looking for Christmas 'sides' inspiration online I found you could do a Gratin with more flavorsome veg so I adapted a couple of recipes to suit my taste!
Method
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1
1. Crush the garlic and roughly chop the sage leaf. Put them in a saucepan with the cream, thyme sprigs and butter. Heat gently for 5 mins to infuse the flavours to the cream. Strain the infused cream through a sieve (using a spoon) then stir in the nutmeg, mustard, seasoning, 25 g butter and 2 tblsp water.
2. Peel & slice (5 mm slices) the celeriac and parsnips. Boil a pan of salted water then add the parsnips. After 2 mins add the celeriac and simmer for a further 8 mins. Drain veg.
3. Mix the veg with the infused cream and layer in a buttered ovenproof dish. You can cool and refrigerate/freeze the gratin at this stage, for later use.
4. Preheat oven to GM 5/190 C. Melt 15g butter, grate the parmesan and mix them with the breadcrumbs and almonds. Spread this topping over the veg. Bake for 30 mins.
Chef's Tips
Prepare the day before to free up time! If the gratin has been refrigerated/frozen (is chilled to start), bake for an extra 10 mins (40 mins total)!
This went down well for christmas. I forgot to add the butter in the original recipy and I found you need to add a little water to the cream to replace what evaporates during infusion.