Creamy, spicy and infused with rosemary and garlic, this celeriac gratin is an indulgent side dish you won’t want to leave out on Christmas Day. There is often the temptation to stick to known favourites for this once-a-year feast, but I think the addition of this satisfying bake with chilli and vegan cream will convince you to invite a new dish to the traditional selection of parsnips, potatoes and stuffing. Quick to make, plentiful, and keeps well in the fridge, so you can carry on eating it on Boxing Day.
Celeriac Gratin
Preparation time
Cooking time
Total time
A creamy, indulgent-tasting bake with a satisfying chilli kick. Comforting, flavoursome and low fat - the perfect accompaniment to your roast dinner.
Author: Laura @ The Whole Ingredient
Recipe type: Side Dish
Cuisine: 60 minutes or less, Vegan, Gluten Free
Serves: 4-6
Ingredients
- 1 celeriac
- 1 fresh red chilli, sliced
- 4 cloves garlic, minced
- 1 sprig fresh rosemary, leaves picked and finely chopped
- 2 tsp wholegrain mustard
- 3 tbsp nutritional yeast
- 1 tsp garam masala
- 250ml non-dairy cream (I used almond)
- Black pepper
- 1 tsp oil
Method
- Preheat the oven to 200°C / 400°F / Gas Mark 6.
- Using a sharp knife, peel the celeriac and cut in half. Then slice each half as thinly as you can, so you end up with lots of semi-circular pieces.
- Combine the remaining ingredients, except the oil and 1 tbsp of the nutritional yeast, in a large mixing bowl. Add the celeriac slices and stir until each piece is well covered.
- Grease the tin with the oil and start arranging the pieces of celeriac as you wish. I laid mine out in a vertical arrangement, but you could pile them on top of one another. Pour over the remaining cream mixture and sprinkle over the last of the nutritional yeast.
- Cook uncovered for the first 15 minutes so that the celeriac browns lightly and the liquid thickens. Partially cover with foil for the remaining cooking time to prevent burning or drying out.
This recipe was featured in the Dairy Free ‘Recipe Swap‘ segment of The Guardian, on 10.01.15.
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