Celeriac and swede gratin
This is a cream-free variation of the classic French gratin, in a style called ‘boulanger’. It is lighter, and the flavours of the vegetables are really pronounced. If you haven’t tried...
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Cooking tools:
- Mandoline
- Roasting pan
- Pastry brush
- Pepper mill
- Grater
- Peeler
- Chef's knife
- Cutting board
- Mixing bowl
- Oven
Ingredients
- 75g unsalted butter
- 2 medium celeriac, peeled
- 2 medium swedes, peeled
- 2 medium potatoes, peeled
- 2 white onions, peeled
- 6 cloves garlic, peeled
- ½ bunch thyme, chopped
- 100g finely grated parmesan cheese
- salt flakes and freshly-milled black pepper
- 1L vegetable stock
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