Fondant Swede and Celeriac Gratin

If you thought swede was bland and boring.. think again!

This recipe is adapted from a Yotam Ottolenghi recipe in the Nopi cookbook – yes him again!  I have cooked this 3 or 4 times now and have put my own twist on it by adding celeriac and I have always found it to be quite a christmassy tasting dish so vowed to make one for Xmas dinner this year! We are having a pre Xmas get together this weekend so I have rustled one up!

It does take a bit of time so if you are making one for Xmas I would recommend doing the day before and maybe leaving the breadcrumbs off the top until it is reheated so they don’t burn. It is definitely worth the effort.

to serve 4

150g Butter
1/2 a medium sized swede, peeled and diced into 1cm pieces
1/2 a celeriac, peeled and diced into 1cm pieces
1 medium savoy cabbage thinly sliced
150ml Veg stock
100g Wenslydale cheese
300ml Double cream
50g white breadcrumbs
1/2 tbsp fresh thyme or lemon thyme
1 tbsp chopped tarragon
grated lemon zest from half a small lemon.

Melt 100g of the butter in a large sauté pan and add the chopped swede and celeriac with some salt and black pepper. Put on a low heat and cook with no lid until slightly caramelised and soft – this can take 30 – 40 minutes. Keep your eye on it and stir occasionally to coat all the pieces in butter and make sure the bottom of the chunks are not burning. When soft drain off the butter and set aside.

Put the pan back on the heat and add the rest of the butter, stir in the sliced cabbage with some salt and pepper to season. Stir round for a few minutes then add the vegetable stock and cover for 10 – 15 minutes until soft and most of the stock has gone.

While this is simmering add the thyme, tarragon and lemon to the breadcrumbs and mix well.

Preheat the oven to 220 gas mark 6.

Put the cabbage and root vegetables in your serving dish, I use one large baking tray but you could use ramekins to do individual portions if you want more washing up! stir through the cabbage and add the cream, crumble the Wenslydale over and mix together.

Bake in the oven for 15 minutes then add the breadcrumb topping and bake for 15 minutes more, making sure the breadcrumbs don’t burn.

Serve alongside your Xmas dinner or Sunday roast!










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