Celeriac boulangere

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Serves: 6

By MulledwineGless



  • 1/2l chicken stock

  • 1 large celeriac peeled, cut into chunks and sliced

  • 4 garlic crushed

  • 250g shallots peeled and sliced

  • 2 handfuls mature cheddar cheese or gruyere - add more to taste)


  1. Mix the shallots and celeriac together in a reasonably shallow casserole or baking dish.
  2. Mix the garlic into the celeriac and shallots along with a good seasoning of black pepper and sea salt.
  3. Pour the stock into the dish, then cover with the lid or some foil and bake on a medium heat for around 30 minutes.
  4. Take the lid or foil off and bake for another 30 minutes so that the stock reduces and make sure it doesn't burn on top.
  5. When it's sufficiently dry or cooked through, top the dish with plenty of grated cheese and bake again until the cheese is browned.

Handy Hint

I found that using the whole amount of stock was too much, 3/4 of this amount would probably have been better. I had to put the dish in the microwave on high for 10 minutes to boil the excess off, and it was still a bit too liquidy when I served it - although it tasted lovely!

Additional Information

  • Low carb

  • cheese

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