• 200 ml vegetable stock
  • 2 garlic cloves
  • 200 ml double cream
  • 1 tbsp olive oil
  • 1 large onion
  • 1 large celeriac
  • 3 medium potatoes
  • 1 tbsp plain flour
  • 1 tbsp chopped fresh flatleaf parsley



  • Preheat the oven to 200°C/fan180°C/gas 6.
  • In a saucepan, bring 200ml vegetable stock to the boil
  • Add 2 garlic cloves, lightly crushed, then remove from the heat and stir in 200ml double cream.
  • Set aside to cool and infuse.
  • Heat 1 tbsp olive oil in a pan and gently fry 1 large onion, chopped, for 10 minutes, until very soft.
  • Peel and quarter 1 large celeriac, then slice to 3mm thickness.
  • Put in a bowl with 3 medium potatoes, sliced to 3mm thickness.
  • Toss with 1 tbsp plain flour, 1 tbsp chopped fresh flat leaf parsley and some seasoning.
  • Butter a 1.2-litre ovenproof dish and layer up the celeriac, potatoes and the softened onion.
  • Strain the cream mixture (discard the garlic) into a jug and pour over the gratin.
  • Bake for 1-1¼ hours, until golden brown and bubbling and the potatoes are cooked through.




  • 1 celeriac mine was 600 g / 21 oz
  • 1 tbsp olive oil
  • ½ tsp smoky paprika
  • coarse sea salt
  • ketchup to serve (optional)



  • Set the oven to 200° C / 390° F fan function
  • If you don’t have fan function increase the temperate by 20° C / 70° F
  • Line a baking tray with a piece of baking paper.
  • Top and tail your celeriac and peel it with a speed peeler.
  • Cut the peeled celeriac in half and then cut each half into approx. 1 cm / 0.5″ thick slices.
  • Cut each slice into approx. 1 cm / 0.5″ thick batons.
  • Place the celeriac batons in a large bowl and coat in 1 tbsp of olive oil and smoky paprika.
  • Hold off with salt until the chips have been baked.
  • Place the celeriac chips on the baking tray in a single layer making sure there is a bit of space around each chip.
  • Bake for about 15 minutes.
  • After the time is up, remove the tray from the oven and carefully flip each fry.
  • Bake for another 10 minutes, until the tops are nicely blistered and lightly charred in places.
  • Sprinkle with salt and consume immediately.