Photo of Celeriac & smoked haddock gratin by WW

Celeriac & smoked haddock gratin

Points® value
Total Time
1 hr
10 min
50 min


Kale, raw

120 g, chopped

Celeriac, raw

600 g, peeled & sliced

Chicken stock cube(s)

1 cube(s), 300ml stock

Low Fat Soft Cheese

200 g

Ground Nutmeg

¼ teaspoon(s), level

Smoked haddock, raw

4 fillet(s), medium

Chives, Fresh

½ tablespoon(s)

Salad leaves

4 portion(s)


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the kale into a colander, set in the sink and pour over a full kettle of boiling water. Leave to wilt, then refresh under cold running water. Squeeze any liquid out of the kale and set aside.
  2. Layer the celeriac in a 20cm x 30cm baking dish and top with the kale. Combine 300ml chicken stock and the low-fat soft cheese, and stir in a pinch of ground nutmeg and season. Pour over the veg and cover with kitchen foil. Bake for 30 minutes.
  3. Remove the foil and put the smoked haddock fillets on top of the veg. Cover again with the foil and bake for 20 minutes. Let rest for 15-20 minutes, then scatter over the chopped fresh chives and serve with a green salad on the side.