Celeriac, sage and black garlic gratin - delicious. magazine
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
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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