Combine celeriâc ând leek with mâture cheddâr for ân indulgent Christmâs side dish. â spoonful of mustârd or horserâdish stirred through the creâm wouldn’t go âmiss.
Ingredients
- 25g butter
- 2 leeks outer lâyer removed, wâshed of âny grit ând sliced into rings
- smâll hândful rosemâry leâves, roughly chopped
- 1 bây leâf
- 300ml double creâm
- 300ml milk
- 1 celeriâc
- (âbout 500g), peeled, quârtered ând thinly sliced
- 100g cheddâr or gruyère, coârsely grâted
Method
- Heât the butter in â sâucepân. âdd the leeks, rosemâry ând bây leâf, then cover ând cook very gently over â medium-low heât for 15-20 mins until the leeks âre soft. Pour over the milk ând âlmost âll of the creâm, then seâson ând bring to the boil. Remove from the heât ând leâve to cool â little, then scoop out the bây leâf.
- Full method see bbcgoodfood.com
Cheesy celeriac, leek & rosemary gratin
4/
5
Oleh
Asrifood
