Celeriac is thinly sliced, then baked into a gratin with veggie stock and cream before being topped with walnuts and a little blue cheese for richness - delicious!
- 1 celeriac
- 100ml veg stock
- 50ml double cream
- 100g blue cheese
- 50g walnuts, chopped
Peel the celeriac, chop into quarters, then slice as thinly as you can.
Spread 1/2 the celeriac evenly in a baking dish. Mix the stock and cream and pour half over the celeriac, then repeat. Bake at 170C for 40-45 minutes or until the celeriac is softening, then sprinkle with walnuts. Crumble the blue cheese over the top. Bake for a further 10 minutes or until the cheese melts and the top crisps.