Pic of Frying pan celeriac gratin

Frying pan celeriac gratin

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Vegetarian mains

Frying pan celeriac gratin

Main Serves 2 1h
Traditional gratins are usually baked in the oven for a long time, but we're speeding things up by cooking it all in a frying pan. Seasonal celeriac, leek and juicy portobello mushrooms are tossed in a cheese and crème fraîche sauce. As it's rich, this needs nothing more than some simple shredded greens on the side.

Ingredients

  • 400g celeriac
  • 1 leek
  • 10g rosemary
  • 2 garlic cloves
  • 25g butter
  • oil for frying
  • 200g portobello mushrooms
  • 10g plain flour
  • 1 tsp bouillon powder
  • 250g crème fraîche
  • 1 tbsp Dijon mustard
  • 50g Cheddar cheese, grated
  • 40g Italian style hard cheese, grated
  • 150g spring greens
  • salt and pepper
  • 1 lemon

Method

Prep time: 20 min
Cooking time: 40 min
  • Step 1

    Put a medium saucepan of salted water on to boil. Peel and thinly slice (no more than ½cm) the celeriac. Halve any larger pieces. Boil for 5-6 mins, until just tender to a knife tip (if it's too soft, it will fall apart). Drain it well, then transfer to a plate.
  • Step 2

    Trim the leek, halve lengthways, then cut into ½cm slices. Wash well to remove any grit. Finely chop 1 good tbsp of rosemary. Peel and finely chop the garlic.
  • Step 3

    Melt the butter and ½ tbsp of oil in a large frying pan. Gently fry the leek, garlic and rosemary for 10 mins, stirring often, while you slice the mushrooms (approx. 1cm).
  • Step 4

    Transfer the leek to a plate. Add 1 tbsp of oil to the same pan. Stir-fry the mushrooms on a medium-high heat for 4-5 mins, until softened (do in 2 batches if needs be). Transfer to another plate. Remove the pan from the heat.
  • Step 5

    Preheat your grill to medium-high. Put the frying pan back on the heat. Stir in the leek, flour, bouillon, crème fraîche, mustard, grated cheddar, ½ the Italian cheese and 250ml of boiled water. Stir on a low-medium heat for 2-3 mins, until the sauce thickens slightly. Season. Take the pan off the heat.
  • Step 6

    Layer the mushrooms and celeriac in the pan. Gently turn them to coat in the sauce. Sprinkle over the remaining Italian cheese. Grill for 6-7 mins, until golden, while you continue.
  • Step 7

    Strip the spring green leaves off their stalks. Wash them, roll them up, then thinly shred. Heat 1 tbsp of oil in the saucepan. Cook the greens on a medium heat for 3-4 mins, until wilted. Add a splash of water to help them along if needed. Season and add lemon juice to taste. Serve with the celeriac gratin.