Celeriac, kale and potato gratin
A perfect recipe to use up extra milk, especially if you have veg boxes delivered and have no idea what to do with that celeriac that's in there!
Ingredients: (serves 2)
- 100ml double cream
- 75ml semi-skimmed milk
- 1 garlic clove, finely sliced
- 3 sage leaves, torn in half
- 1 tsp Dijon mustard
- nutmeg, to taste
- 25g (1oz) kale, chopped into bite-size pieces
- butter, for greasing
- 100g (3 1/2oz) celeriac, finely sliced
- 150g (5oz) potatoes, thinly sliced
Method:
- Preheat the oven to gas 2, 150°C, fan 130°C. Combine the cream, milk, garlic, sage and mustard in a pan. Heat until just coming to the boil, then remove and season with a little freshly grated nutmeg. Discard the sage.
- Meanwhile, blanch the kale for 1 minute in a pan of gently simmering water, then drain and refresh in cold water. Drain again, then dry with kitchen paper.
- Grease a baking dish with butter. Pour in a little of the cream mixture. Top with a layer of celeriac and potato, season, then top with a little kale. Repeat until all the ingredients are used up, finishing with a layer of the cream mixture. Cover with foil and bake for 1 hour 40 minutes.
- Heat the grill to medium. Remove the foil and finish off under the grill, until golden.
Recipe created for Tesco Real Food