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Celeriac and Turnip Gratin

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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.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 4 people
Course: Side Dish
Cuisine: French
Ingredients Equipment Method Video

Ingredients
  

  • ½ celeriac typically the same size as a cabbage
  • ½ turnip try to get a similar size to the celeriac
  • 300 ml double cream
  • 300 ml milk
  • 3 clove(s) garlic crushed or finely grated
  • cheddar or gruyere cheese grated (or crumbled reblochon)
  • Maldon salt and black pepper
  • parmesan cheese finely grated

Equipment

Grill Temperature

160C temp_icon

Surfaces

Stainless grid
An icon of the Big Green Egg ConvEGGtor, which used to be called a plate setter

Method
 

  1. Set up your Egg for an indirect cook (ConvEGGtor feet up with the stainless steel grid on top) at 160°C.
  2. 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.
  3. 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.
  4. Pour the warm liquid over the celeriac and turnip. Give it a stir to coat the vegetable pieces with the milk and cream mixture.
  5. 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.
  6. Grate a generous amount of parmesan cheese over the top.
  7. Cook your celeriac and turnip gratin for about 1 to 1½ hours until the vegetables are tender and the top golden brown.

Video