If cooking for vegetarians, make sure to use vegetarian cheese alternatives.
Advertisement - Continue Reading Below
Yields:
8 serving(s)
Prep Time:
25 mins
Cook Time:
1 hr 25 mins
Total Time:
1 hr 50 mins
Cal/Serv:
141
Ingredients
2 small-medium celeriacs (about 750g each)
250 ml hot vegetable stock
FOR THE SAUCE
25 g butter
25 g plain flour
350 ml whole milk
25 g Parmesan, or vegetarian Italian-style hard cheese, finely grated
25 g Gruyère, or vegetarian alternative, finely grated
Directions
Step 1Preheat oven to 190°C (170°C fan) mark 5. Peel and halve the celeriacs, and place cut-side down on a board. Working with one 1/2 at a time, make slices across the width of the celeriac, about 5mm apart. You want to slice deep into the celeriac, but not all the way through.
Step 2Put the celeriac halves into an ovenproof serving dish in which they fit snugly (flat-side down). Pour over the stock, cover with foil and cook for 45min, or until the celeriacs are beginning to soften.
Step 3Meanwhile, make the sauce. Melt the butter in a medium pan over medium heat. Mix in the flour and cook, stirring, for 3min. Remove pan from heat and gradually mix in the milk to make a smooth sauce.
Step 4Return to the heat and bring to the boil, stirring. Simmer for 1min, until very thick. Stir in most of the cheeses and some seasoning.
Step 5Carefully remove the dish from the oven and empty the cooking stock into a jug (you need 100ml, discard the rest). Mix the measured stock into the cheese sauce, then pour the sauce around the celeriac halves. Sprinkle over the remaining cheese.
Step 6Return to the oven for 40min, or until golden and bubbling.
GET AHEAD Prepare to end of step 5 up to a day ahead. Cool, cover and chill. Complete recipe to serve.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
