This easy celeriac and anchovy gratin is a delicious and creamy side dish, perfect for a cozy meal. The tender celeriac slices are layered with a rich anchovy and garlic cream sauce, and topped with golden, crispy bits after baking. It’s a flavorful dish that’s sure to impress, and you can prepare it in advance for a stress-free dinner.
This Celeriac and Anchovy Gratin Recipe Cook, Eat, Repeat Book by Nigella Lawson
Ingredients Needed:
- 1.5 liters cold water, plus more as needed
- 2 tablespoons lemon juice
- 2 teaspoons sea salt flakes (or 1 teaspoon fine sea salt)
- 1kg celeriac
- 4 cloves of garlic
- 15g butter, plus extra for greasing
- 300ml double cream
- 8 anchovy fillets
- A good grinding of black pepper
How To Make Celeriac and Anchovy Gratin:
- Prepare the celeriac: Add cold water to a large saucepan (big enough to hold all the celeriac). Mix in the lemon juice and sea salt. Cut the celeriac into quarters and peel it. Using a food processor, mandolin, or knife, slice the celeriac thinly. Add the slices to the lemon water, topping up with more water if needed to cover them.
- Cook the celeriac and garlic: Peel the garlic cloves and add them to the pan. Bring the water to a boil over high heat, partially covering the pan with a lid. Boil for about 5 minutes until the celeriac is tender but not fully cooked through.
- Strain the celeriac: Drain the celeriac using a sieve over a bowl to save the liquid. Keep about 250ml of this cooking water for the cream sauce later. Let the celeriac cool slightly.
- Prepare the cream sauce: Set aside 75g of the celeriac (small pieces or offcuts) for the sauce. In a bowl, combine these celeriac pieces, the cooked garlic cloves, cream, anchovy fillets, 100ml of the reserved celeriac cooking water, and a generous grinding of black pepper. Blend until smooth with a stick blender.
- Assemble the gratin: Butter a baking dish (about 26 x 18 cm). Layer the remaining celeriac slices in the dish. Pour the blended cream and anchovy sauce over the celeriac, making sure it covers the slices. If needed, add more of the reserved water to ensure the sauce just covers the celeriac.
- Rest (optional): For the best flavor, let the gratin sit for 2 hours, or up to 2 days in the fridge. This resting time allows the flavors to meld together.
- Bake the gratin: Preheat the oven to 190°C (170°C Fan). Dot the top of the gratin with the remaining 15g of butter. Bake for 50 minutes to 1 hour, until golden brown and bubbling on top, with some crispy bits.
Recipe Tips
- Make ahead: You can assemble the gratin up to 2 days in advance and keep it in the fridge. This helps the flavors deepen and makes meal prep easier.
- Anchovy flavor: The anchovies add a salty, rich flavor that complements the creamy celeriac. Even if you’re not a fan of anchovies, their flavor blends into the sauce, so it won’t be overpowering.
- Celeriac substitute: If you can’t find celeriac, you can use potatoes or parsnips, but the flavor will be slightly different.
How To Store & Reheat Leftovers
Storing: Allow any leftovers to cool, then store them in an airtight container in the fridge for up to 3 days.
Reheating: Reheat leftovers in the oven at 180°C (160°C Fan) for 15-20 minutes until heated through and the top is crispy again. You can also reheat in the microwave, but the top won’t be as crispy.
Nutrition Facts
- Calories: 400
- Protein: 5g
- Fat: 35g
- Carbs: 15g
- Fiber: 5g
Nigella Celeriac and Anchovy Gratin
Description
This easy celeriac and anchovy gratin is a delicious and creamy side dish, perfect for a cozy meal. The tender celeriac slices are layered with a rich anchovy and garlic cream sauce, and topped with golden, crispy bits after baking. It’s a flavorful dish that’s sure to impress, and you can prepare it in advance for a stress-free dinner.
Ingredients
Instructions
- Prepare the celeriac: Add cold water to a large saucepan (big enough to hold all the celeriac). Mix in the lemon juice and sea salt. Cut the celeriac into quarters and peel it. Using a food processor, mandolin, or knife, slice the celeriac thinly. Add the slices to the lemon water, topping up with more water if needed to cover them.
- Cook the celeriac and garlic: Peel the garlic cloves and add them to the pan. Bring the water to a boil over high heat, partially covering the pan with a lid. Boil for about 5 minutes until the celeriac is tender but not fully cooked through.
- Strain the celeriac: Drain the celeriac using a sieve over a bowl to save the liquid. Keep about 250ml of this cooking water for the cream sauce later. Let the celeriac cool slightly.
- Prepare the cream sauce: Set aside 75g of the celeriac (small pieces or offcuts) for the sauce. In a bowl, combine these celeriac pieces, the cooked garlic cloves, cream, anchovy fillets, 100ml of the reserved celeriac cooking water, and a generous grinding of black pepper. Blend until smooth with a stick blender.
- Assemble the gratin: Butter a baking dish (about 26 x 18 cm). Layer the remaining celeriac slices in the dish. Pour the blended cream and anchovy sauce over the celeriac, making sure it covers the slices. If needed, add more of the reserved water to ensure the sauce just covers the celeriac.
- Rest (optional): For the best flavor, let the gratin sit for 2 hours, or up to 2 days in the fridge. This resting time allows the flavors to meld together.
- Bake the gratin: Preheat the oven to 190°C (170°C Fan). Dot the top of the gratin with the remaining 15g of butter. Bake for 50 minutes to 1 hour, until golden brown and bubbling on top, with some crispy bits.
Nigella Celeriac and Anchovy Gratin
Can I freeze it?