Cote Hill Blue & Celeriac Gratin

Great as a vegetarian main meal or as a side for boxing day leftovers


  • 1 large celeriac
  • 2 tbsp walnut oil/ or extra virgin olive oil
  • 150ml strong vegetable stock
  • knobs of butter
  • handful chopped walnuts
  • 100g Cote Hill Blue
  1. Heat oven to 190C/fan 170C/gas 5.
  2. Peel, quarter and very thinly slice the celeriac- this is best done with the slicing blade of a food processor or mandolin. Toss in the oil, salt and pepper, and spread over a gratin dish.  Pour over the stock, dot with nobs of butter and bake for 40-45 mins,
  3. Sprinkle with the walnuts, crumble over the cheese, then cook for 15 mins until crisp and golden.
  4.  Serve with crunchy bread if needed to mop up the delicious juices

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Cote Hill Davenport

Cote Hill Davenport

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