Spiced celeriac bake

Celeriac (Apium graveolens Rapaceum Group) is also known as celery root, turnip-rooted celery or knob celery.

A variation on Potatoes Dauphinoise, this dish is great served with green salad and baked potatoes. Serves 4.

Ingredients

1 medium celeriac
8 fl oz or 250ml double cream or crème fraîche
2 fl oz or 50ml white wine
1 tsp or 2.5ml garam masala
salt and pepper

Directions

Peel the celeriac and slice thinly, just prior to using, as it discolours quickly. Place the slices in a greased gratin dish.

Combine the cream or crème fraîche with the wine, garam masala and seasoning, and pour over the celeriac.

Cover the dish with foil and bake for 40 minutes at 180°C or 355 °F. Remove the foil and cook for a further 20 minutes, until tender and golden.

Photography Libby Bulloff
Model Jean-Paul Mayden