Celeriac and Turnip Gratin
We were making a Dauphinoise during a live cook with a half each of celeriac and turnip. This got us thinking how could we use up the remaining halves of each. We're also rather partial to a gratin so we did some research to understand the difference. Basically, it's the addition of cheese to the sauce and topping the dish with cheese or bread crumbs and grilled until crispy.We've subsequently discovered that the vegetables are usually cooked for gratin. We preferred to use raw celeriac and turnip as you'll see from the recipe method.
Ingredients
Equipment
Grill Temperature
Surfaces
Method
- Set up your Egg for an indirect cook (ConvEGGtor feet up with the stainless steel grid on top) at 160°C.
- Place the cream, milk and garlic with some salt and pepper to season in a pan. Place the pan on the stainless steel grid to warm up the milk. You need to warm it through until it's gently simmering; don't let it boil over.
- Cut the celeriac in half and peel. Do the same with the turnip. Slice your celeriac and turnip to about 3mm thick pieces. Put them into a large mixing bowl. Add the grated cheddar cheese and stir all the ingredients together.
- Pour the warm liquid over the celeriac and turnip. Give it a stir to coat the vegetable pieces with the milk and cream mixture.
- When cool enough to touch, layer your celeriac and turnip into a heat proof dish. We have a 1 litre glass pyrex dish. Pour over the remaining liquid.
- Grate a generous amount of parmesan cheese over the top.
- Cook your celeriac and turnip gratin for about 1 to 1½ hours until the vegetables are tender and the top golden brown.
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