- 25 g Butter or margarine
- 2 Leeks
- 1 handful of chopped rosemary
- 1 bay leaf
- 300 ml double cream
- 300 ml milk
- 1 celeriac
- 100 g cheddar cheese
- Melt butter in a pan. Add the leeks, rosemary and bay leaf and cover with a lid. Cook slowly until the leeks are soft. Add the milk and most of the cream, season with salt and pepper and bring to the boil. Remove form the heat and scoop out the bay leaf.
- Pour a little of the leek mixture into an ovenproof dish. Arrange a layer of the peeled and thinly sliced celeriac. Scatter some grated cheese. Spoon over some more leek mixture. Repeat this finishing with the last of the cream and the grated cheese. Place in the oven for 1 hour to 1 hour 15 mins at 180C/160C fan/Gas 4.
- The celeriac must be tender when poked with a knife.
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