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 Celeriac Gratin

1 Large celeriac (Or use half Celariac and half Potato, for a more subtle flavour)
lemon juice (1/2 lemon) or white wine vinegar (1 table spoon)
300 ml single cream
1 tbsp plain flour
1 tbsp Dijon mustard
black pepper
45g butter
2 tbsp finely grated parmesan


Pre-heat the oven to 180C/ gas Mark 4.
Peel and slice the celeriac and blanch it in boiling water that has the lemon/vinegar added to it, for 2 minutes.
Drain and run under the cold tap, then dry thoroughly.
Butter a 25cm gratin dish.
Mix a spoonful of the cream into the flour, to give a smooth paste, and then gradually work in the rest.
Stir in the mustard and season with salt and pepper.
Spread about one- third of the celeriac in the dish, dot with a little butter and pour over one-third of the cream mixture.
Repeat twice more, until the celeriac, butter and cream are all used up.
Sprinkle the Parmesan over the top.
Bake for an hour or so, until the celeriac is completely tender and the top browned.
Serve immediately.

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