Celeriac & blue cheese gratin
900 g, unpeeled
2 teaspoons, chopped
1 clove(s), bashed
Medium White Wine
Vegetable stock cube(s)
½ cube(s), make up to 100ml with hot water
Tesco Half Fat Crème Fraiche
100 g, vegeterian, cubed
- To prepare the celeriac, trim both ends and cut in half with a sturdy knife. Using a smaller knife, peel away the skin and gnarly bits. Slice into semi-circles that are about the thickness of a pound coin.
- Heat the oil in a large nonstick frying pan, add the celeriac and toss to coat. Season well, add the fresh thyme and garlic and cook for 4 minutes. Add the wine and stock, bring to the boil and cover with a tight-fitting lid. Gently cook for 20 minutes until tender. Remove the lid and cook for another 5 minutes to cook off most of the moisture.
- Stir in the crème fraîche, heat gently and then scatter with the blue cheese. Preheat the grill to high and pop the pan underneath. Grill for 5 minutes until golden and bubbling. Serve straight away with a crisp endive and pear salad.