Celeriac gratin

Celeriac gratin.

This goes well with roast meats particularly pork, or even served on its own.

Serves six

Ingredients

3 tbsp olive oil
1kg celeriac
2 cloves garlic - peeled and chopped
2 fresh chilllis finely chopped
1 sprig rosemary - leaves finely chopped
salt and black pepper
500mls single cream.

Method

Pre heat the oven to 190 c/ 375 f/ gas mark 5. Use a little oil to grease a largish gratin dish. Peel the celeriac and slice it very thinly (approx 2p piece) Roughly combine the garlic, chilli, anchovy and rosemary.
Put a lyer of cleriac ibn the base of the dish, sprinkle with the aromatic mixture and season. Reapeat layers until you have used up everything. Pour the cream over the top: just enough so that's visable around the edeges of the dish (the celriac doesn't need to be completly covered)
Drizzle with oil and bake for 40-50 minutes, until the celeriac's tender and teh top is brown and crisp. For extra crispness finish under the grill

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