Celeriac, Leek and Thyme Gratin – 231 calories

collage-2018-01-27Celeriac, Leek and Thyme Gratin

The delectable combination of nutty celeriac, soft leek and aromatic thyme makes this dish the perfect warming winter main. Topped with deliciously zesty breadcrumbs, this healthy vegetarian recipe packs enough heat to liven up any night of the week.

If I was making this again, I’d leave out the chilli and increase the amount of lemon zest. But otherwise, it was delicious. Have 4 more portions ready to stick into the freezer!

Preparation Time: 30 mins

Cooking Time: 1 hr 25 mins

Serves: 6

Calories per serving: 231.1



Olive Oil-1 Tbsp/15ml

Leeks, finely sliced-230g

Garlic-4 Cloves/12g

Thyme, Fresh-1 Average Sprig/5g

Flour, Plain-1½ Tbsps/22.5g

Tap Water-1½ Glass/300ml

Cream, Double-50ml

Celeriac, Raw-400g

Butter-1 Thin Spread/7g

Potatoes, Maris Piper-450g

Bread, Ciabatta-100g

Red Chilli Peppers-1 Pepper/13g

Parmesan Cheese, Grated-25g

Lemon, zest-1½ Tsps/3g

Stock Pot Vegetable-1 Pot/28g



Peel and finely slice the celeriac and potatoes. Wash and slice the leeks. Peel and slice the garlic cloves.

De-seed and finely chop the chilli, finely chop the thyme. Zest half a lemon.

Grate the Parmesan.

Put the bread into a food processor with a metal blade and plus to obtain course bread crumbs.

Preheat the oven to gas 6, 200°C, fan 180°C. Heat the oil in a large lidded frying pan. Add the leeks and garlic, then cover and sweat, over a medium heat, for 8-10 minutes, stirring occasionally to prevent the leeks catching. Stir in the thyme, then remove from the heat and leave to cool slightly.

Meanwhile, prepare the breadcrumbs. In a food processor, whizz the ciabatta to coarse crumbs. Tip into a small bowl and mix with the chilli, cheese and lemon zest. Set aside.

In a small jug, stir the flour into 4 tbsp stock. Add the cream, followed by the remaining stock; stir to combine. Set aside.

Grease a 2 ltr (3 1/2pt) ovenproof dish with butter. Layer up the celeriac, potatoes and the leek mixture, alternating between each until all are used up. Pour over the cream mixture, then scatter over the breadcrumbs. Cover with foil and bake for 1 hour.

Remove the foil and return to the oven for a further 15 minutes, or until tender and golden. Leave to stand for 10 minutes, before scattering with the extra thyme and serving.


Nutrition Data Per Serving

Calories (kcal) 231.1

Carbohydrate (g) 26.7

Fat (g) 10.5

Fibre (g) 4.6

Sodium (g) 0.468

Fruit & Veg 1.1

Protein (g) 6.8

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