Celeriac Gratin
This recipe demonstrates how to transform celeriac into a delectable gratin, perfect for those unsure about this underrated vegetable. Sliced celeriac is layered with sautéed leeks and a creamy mixture infused with herbs and spices. Topped with vegan cheese, the gratin is baked until golden and bubbling. This dish showcases the versatility and potential of celeriac, turning skeptics into fans with its rich and comforting flavours.
Serves: 2
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Ingredients:
- 1 celeriac
- 2 leeks
- 350ml vegan double cream
- 300ml unsweetened soya milk (or any other plant milk)
- 1 tbsp butter
- 1 tbsp olive oil
- 2 sprigs of rosemary
- 1 large bay leaf
- 0.5 tsp ground nutmeg
- 0.25 of a stock cube
- 200g vegan cheese
- Salt & pepper
🔄Natalia Rudin's Suggested Substitutes
Vegan Double Cream Regular Double Cream
Unsweetened Soya Milk Any Other Plant-Based Milk
Butter Vegan Butter
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