Celeriac & blue cheese gratin
11
Points®
Total time: 45 min • Prep: 10 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Pack in some root veg into your winter menu - they're earthy, sweet and full of goodness.
Ingredients
Celeriac, raw
900 g, unpeeled
Olive Oil
1 teaspoon(s)
Thyme, Fresh
2 teaspoon(s), chopped
Garlic
1 clove(s), bashed
Medium White Wine
175 ml
Vegetable stock cube
½ cube(s), make up to 100ml with hot water
Tesco 50% Less Fat Crème Fraiche
200 ml
Roquefort
100 g, vegeterian, cubed
Instructions
1
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.
2
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.
3
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.
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