Celeriac & Potato Gratin (3 Ways)

I’ve received quite a bit of celeriac in my veg. box delivery from Oddbox recently. My go to recipes with celeriac are normally soup & mash but I do like to vary my meals as often as possible and this week my partner suggested a gratin. As I already had potatoes and onions in the cupboard, it seemed like the perfect accompaniment to serve with Pork for a Sunday Dinner. There’s loads of recipes for celeriac gratin on-line, but here is my attempt. Feel free to adjust the quantities of celeriac & potato if you have different amounts to use up.

INGREDIENTS

  • Half a celeriac (approx 500g.) chopped in similar size pieces to the potato. (I peel with a knife post boiling as find it easier)
  • 600g potatoes halved or quartered depending on size. (I didn’t bother peeling but this is completely up to you)
  • 2 x small onions, finely sliced
  • 150ml cream
  • 150ml milk
  • Knob of butter
  • 2 x cloves of garlic
  • 1 x sprig of rosemary

METHOD

Parboil the celeriac & potato for 10 mins (I start with cold water & start the 10 mins when the water starts to boil)

Melt knob of butter in pan and slowly cook the onions over very low heat for 10 mins, or until they start to brown.

Add cream, garlic, rosemary and enough milk to cover the onions, bring to a simmer and then simmer very gently for 10 minutes. After the 10 minutes is up, remove the garlic cloves & rosemary sprig.

Slice the potatoes & celeriac thinly (I use a mandolin) & roughly layer in an ovenproof bowl pouring over some of the cream & onion mixture after each layer.

Top the final layer with any remaining onion mixture, and bake in the oven at 180c for approx 1 hour or until golden brown.

This dish is such a rich, hearty and alternative side to a Sunday roast and it makes for incredible leftovers. I think gratin is one of those dishes that almost tastes better second time around. On this occasion, I completely mixed up the leftovers and served with fried pancetta and fried egg for a incredibly tasty and wholesome mid-week dinner.

My 20 month old son also enjoyed a portion of the gratin, he’s had celeriac a few times and I think originally found the taste maybe a bit too strong, but this time coupled with the cream, he ate every single last bite. Remember that celeriac is an allergen to if your child hasn’t tried it before, start with small quantities. My tactic with my son is to continue to expose him to as many tastes as possible and offer again and again even if he has refused the item on one occasion. It can be hit or miss but he’s generally a pretty good eater and the things he does enjoy often amazes me.

Pork & Potato Broth

In my previous post No Shop Week,’ I promised to write up the recipe for this dish which was made solely from left over vegetables, frozen items and stock cupboard items…no supermarket visit involved. This recipe is a great example of how knowing the base of a few simple dishes can really help to reduce food waste.

The perishable ingredients that I had to use up were:

Celery

Potato

Carrots

Onions

Ingredients in the freezer included:

Pork mince

And store cupboard essentials that I had in stock were:

Vegetable stock

Worcester sauce

Chilli sauce

Ketchup

Garlic

The idea for this recipe came from my hate of celery. I’m really not a fan of raw celery, in my opinion, anything that contains less calories than it takes to eat isn’t a food. The only time I ever use celery is in stews and soups, which are conveniently both fantastic recipe ideas for using up leftover veg.

Now I could have cooked a simple soup out of my leftovers and for you vegetarians out there, feel free to adapt this recipe by leaving out the pork, or if a thicker blended soup is more your bag, throw in a few extra potatoes and blend before serving.

Anyhow, back to the pork…

I know how long most veg takes to cook, and this is what dictated the order of which they were added into the pan, so if you’re using different vegetables, follow this methodology to work out your timings.

For this specific recipe though, here we go with the method:

  • Heat 1 tbsp oil and fry onions for 2-3 mins until soft
  • Add pork and fry for 4-5 mins or until browned
  • Add chopped celery and fry for a further 2 mins
  • Drain off some the fat from the pork, this will avoid a scum forming on top of the broth
  • Add stock (see notes) and bring to boil. Once boiling reduce to a simmer, add diced potatoes and cook for 5-7 mins
  • Once the potatoes start to soften add in the chopped carrots and continue to simmer for a further 3 mins
  • Finally add Worcester sauce, ketchup and seasoning to taste

Tip

If you don’t like your vegetables quite as al dente as me, feel free to keep simmering until they are cooked to your liking.

And that’s it, a quick simple broth from leftovers.

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In terms of the measurements I was unsure how much stock to use. 250 ml per portion sounded like a reasonable amount and I wanted 4 portions so I made up 1 litre of stock.  When I came to add this to the meat, it just felt like too much so I reckon only about 800ml went in.

The trick with inventing dishes and also when following other peoples recipes, is to follow both your instinct and your taste buds. Don’t be afraid of messing up dishes by adding too much of an ingredient or diverging away from a recipe. If you’re unsure of how much of a particular ingredient you should add, start with a smaller quantity and keep adding until you’re happy. In this instance I started with 1 tbsp of both ketchup and Worcester sauce and continued until I was happy with the flavour. In total about 2 tbsp of ketchup and 1.5 tbsp of Worcester sauce went in.

I mentioned in my “No Shop Week” blog, that knowing a few basic recipe bases & tips will help with inventing dishes. My tip to take away from this recipe is that adding ketchup and Worcester sauce to casseroles and soups is a great way to add flavour without having to buy any extravagant sauce mixes.

Believe it or not, Ketchup is a fantastic ingredient to sweeten up dishes, Worcester sauce adds a bit more depth to stocks and stews with its unusual and unique taste, and although not used in this recipe; if you like things spicy, Tabasco/chilli sauce is an easy way to add a bit of a kick to recipes.