Tips for Cooking with Celeriac
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Use a sharp knife to peel — its skin is tough.
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Slice thinly for even cooking.
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Don’t overboil — celeriac softens easily when baked.
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Add a splash of white wine to the cream for a tangy note.
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Try with Emmental or cheddar if Gruyère isn’t available.
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Make a day ahead — it reheats beautifully.
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Add a pinch of nutmeg for warmth.
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Use a mandoline for perfect even slices.
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Let it sit 10 mins before serving to set.
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Pair with roast pork or a vegetarian nut roast.
Serve It With Suggestions
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Roast chicken or turkey
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Grilled pork chops
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Green salad with mustard vinaigrette
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Sautéed greens
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Crusty bread
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Mushroom Wellington
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Herb-roasted salmon
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Lentil loaf
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Balsamic-glazed carrots
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Poached eggs for brunch
FAQ's
Q: Can I prepare celeriac gratin in advance?
A: Yes — assemble it ahead and bake when needed, or reheat before serving.
Q: Can I freeze this gratin?
A: It freezes well, though the texture may change slightly when thawed.
Q: Can I make it dairy-free?
A: Try with plant-based cream and cheese, but results will vary.
Q: What’s a good substitute for Gruyère?
A: Emmental, Comté, or mature cheddar work well.
Q: Is celeriac healthy?
A: Yes — it’s low in calories, high in fibre, and full of vitamins.
Q: Can I use other root vegetables?
A: Yes — try parsnips, sweet potatoes, or carrots.
Q: How do I store leftovers?
A: In the fridge, covered, for up to 3 days.
Q: How do I get the top golden?
A: Remove the foil for the last 25 minutes and use a hot oven.
Q: Can I make it in individual ramekins?
A: Absolutely — reduce baking time to about 30 minutes.
Q: What wine pairs with celeriac gratin?
A: A dry white wine like Chardonnay or Sauvignon Blanc.
