Nigella Celeriac and Anchovy Gratin Recipe

Nigella Celeriac and Anchovy Gratin is made with celeriac, garlic, double cream, anchovy fillets, butter, lemon juice, and sea salt. This recipe creates a creamy, savory vegetable gratin. It takes about 1 hour and 20 minutes to prepare and serves 4–6.

Nigella Celeriac and Anchovy Gratin Ingredients

• 1.5 litres cold water, plus more as needed
• 2 x 15ml tablespoons lemon juice
• 2 teaspoons sea salt flakes (or 1 teaspoon fine sea salt)
• 1kg celeriac
• 4 fat cloves of garlic
• 15g butter, plus more for greasing dish
• 300ml double cream
• 8 anchovy fillets
• A good grinding of pepper

How To Make Nigella Celeriac and Anchovy Gratin

1. Prepare the Celeriac: Put cold water into a large saucepan, add lemon juice and salt. Quarter, peel, and thinly slice the celeriac using a mandolin or food processor. Add to the pan, topping with water if needed.
2. Cook the Celeriac: Peel garlic cloves and add to the pan. Bring to a boil, then cook partially covered for about 5 minutes until just tender.
3. Drain and Reserve Liquid: Strain the celeriac using a sieve over a bowl to keep the cooking liquid. Reserve about 250ml of it.
4. Set Aside Celeriac for Cream: Once cool, set aside 75g of celeriac offcuts and the garlic in a stick blender bowl.
5. Assemble the Gratin: Butter a 26 x 18 x 5.5cm baking dish and layer in the remaining celeriac slices.
6. Make Anchovy Cream: Add cream, anchovies, 100ml cooking water, and pepper to the blender bowl. Blitz until smooth and pour over the celeriac in the dish. Add more water if needed.
7. Bake the Gratin: Preheat oven to 190°C/170°C Fan. Dot butter on top and bake for 50 minutes to 1 hour until golden and bubbling.

Recipe Tips

• Use a Mandolin for Slicing: Thin slices cook more evenly and absorb flavors better.
• Reserve the Cooking Water: It helps adjust cream consistency and enhances flavor.
• Make Ahead Friendly: You can prep this gratin up to 2 days in advance.
• Layer Neatly: For a more attractive presentation, carefully arrange the celeriac slices.
• Use Cut-Resistant Gloves: Essential when using a mandolin for safe slicing.

What To Serve With Celeriac and Anchovy Gratin

This gratin pairs well with hearty mains like beef cheeks, stews, or roast chicken. It also complements lighter dishes like grilled white fish or a crisp green salad. A glass of dry white wine or sparkling water with lemon works nicely alongside.

How To Store Celeriac and Anchovy Gratin

Refrigerate: Store covered in the fridge for up to 2 days. Let it reach room temperature before reheating.
Freeze: Not recommended due to the cream content which may separate upon thawing.

Celeriac and Anchovy Gratin Nutrition Facts

• Calories: 290
• Total Fat: 24g
• Saturated Fat: 14g
• Carbohydrates: 12g
• Sugar: 3g
• Protein: 4g
• Sodium: 580mg

FAQs