Celeriac, sage and black garlic gratin
Celeriac, sage and black garlic create the ultimate winter gratin. This flavour-bomb of a side dish is sure to liven up your Sunday roast.
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Cooking tools:
- Mandoline
- Blender
- Food processor
- Baking dish
- Saucepan
- Stove
- Oven
- Kitchen scale
- Microplane
- Grater
- Peeler
- Chef's knife
- Cutting board
- Spoon
- Aluminum foil
Ingredients
- 250g whole milk
- 200g double cream
- 2 garlic cloves, finely grated
- 2-3 sage sprigs, leaves and stalks separated
- 1 medium celeriac (approx. 700g), peeled
- 1 black garlic bulb (or 20g black garlic paste; see Know-how)
- 50g comté cheese (or veggie equivalent), coarsely grated
- 15g panko or fresh white breadcrumbs
- Specialist kit
- 20cm x 26cm baking dish
- Mandoline (optional)
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