Leek and celeriac gratin

(Serves four)

• 1 large celeriac
• 2 large leeks
• 30 g butter
• 1 onion, chopped
• 1 heaped tbsp flour
• 300 ml milk
• 4 tbsp cream
• 2 tbsp chopped mixed parsley and celery leaves
• Salt and pepper
• 2 tbsp fresh breadcrumbs
• 2 tbsp grated cheese

Peel the celeriac thickly until you’re down to the white flesh, then cut it into short, stubby chips. Drop them into boiling salted water and blanch for two minutes, then drain well and put them back over the heat for a few seconds to dry.

Preheat the oven to 200°C and butter a fairly deep baking dish. Using the white and pale green parts only, trim the leeks and slice them quite thickly. Melt the butter in a large pan and fry the onion until starting to soften. Add the leeks and cook until they begin to wilt, then stir in the flour and cook for a further two minutes. Blend in the milk, lower the heat and let it bubble gently for another two minutes, then add the cream and the chopped parsley and celery. Season well with salt and pepper and stir in the celeriac chips. Turn it all into the buttered dish, sprinkle with the breadcrumbs and grated cheese and bake for about 30 minutes until the vegetables are tender and the top is golden and bubbly.