Photo of Celeriac & blue cheese gratin by WW

Celeriac & blue cheese gratin

Points® value
Total Time
45 min
10 min
35 min
Pack in some root veg into your winter menu - they're earthy, sweet and full of goodness.


Celeriac, raw

900 g, unpeeled

Olive Oil

1 teaspoon(s)

Thyme, Fresh

2 teaspoon(s), chopped


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


100 g, vegeterian, cubed


  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.


To ensure that the celeriac retains all its moisture as it cooks, or if your pan lid isn't particularly tight-fitting, cover with a 'cloche' of greasproof paper. Simply cut the paper into a circle that sits directly and snugly on top of the simmering vegetables. Cover with a lid and cook as usual.