Lunch
Main Meals

Creamy Celeriac Gratin

Creamy Celeriac Gratin
Serves
4
Prep in
20 minutes
Cooks in
20 minutes

Creamy, satisfying & packed with goodness, this divine Creamy Celeriac Gratin is completely dairy free, thanks to a superb silken tofu sauce.

Key Facts

  • Plant-Powered
  • High Protein & Fibre
  • Vegan
  • Prep Ahead - Use Within 4 Days

Ingredients

For the sauce:

  • 300g silken tofu
  • 100g parsley
  • 2 tablespoons capers (in brine) + 1 tablespoon of the brine
  • 2 tablespoons jalapeños (in brine, or 1 fresh)
  • Juice of 1 lemon
  • 1/2 teaspoon garlic powder or 1 small clove crushed garlic

For the gratin:

  • 1 medium celeriac
  • 1 x 400g tin of butter beans in water
  • 2 heaped cups shredded cavolo nero
  • 1/4 cup nutritional yeast
  • Black pepper

Preparation

01

Preheat your oven to 200C.

02

Add all the sauce ingredients to a food processor & blend until smooth.

03

Peel your celeriac, slice in half lengthways & then into 2cm thick pieces. Add to a pan of cold water, bring to a boil & cook for 4 minutes. Drain & leave to steam until cool enough to handle. Once you can, you then want to slice each wedge into as wafer thin slices as possible.

04

Drain & rinse the butter beans then get ready to assemble in a medium sized baking dish.

05

Start with a layer of overlapping celeriac slices, then add a layer of ½ of the cavolo nero, a layer of your tofu sauce & a handful of butter beans sprinkled over the top. Then repeat, using up the rest of your greens, & the majority of your sauce + beans. Cover with a layer of celeriac, spread over your last couple of spoons of sauce, roughly chop the beans & add these before finishing with the nutritional yeast & plenty of black pepper.

06

Cover with a piece of baking parchment & then top with a lid/inverted baking tray, bake for 20 minutes then uncover & bake for a final 10-15 minutes until the top is golden.

07

Serve straight away, or leave to cool & have at room temperature. Use within 4 days, it can be reheated in a warm oven once.

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About me

Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.

Phoebe holding a tray of roasted vegetables