Recipes
Leek, Celeriac and Cabbage Gratin
A comforting, seasonal winter vegetable gratin with soft layers beneath and a deeply golden, crisp top. Rich béchamel binds leeks, cabbage, and celeriac together, making this an ideal side or vegetarian main for colder months.
Ingredients
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3 large leeks, trimmed, washed, and sliced
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½ white or green cabbage, leaves separated and cleaned
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½ medium celeriac (about 400g), peeled and thinly sliced
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1 tsp sea salt
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1–1½ tsp freshly cracked black pepper
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40g butter
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40g plain flour
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500ml whole milk
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Salt and white or black pepper, to taste
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60–80g grated cheese (Emmental, mature Cheddar, Gruyère or similar)
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30g breadcrumbs
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30g finely grated Parmesan (for finishing)
Method
Preheat the oven to 170°C (fan 160°C).
Add the leeks to a large pan with a pinch of salt and cook gently for 5–7 minutes until softened and excess moisture has cooked off. Do not allow them to colour. Season with sea salt and plenty of cracked black pepper, then remove from the heat.
To make the béchamel, melt the butter in a saucepan, stir in the flour, and cook for 1 minute. Gradually whisk in the milk and cook until thick and smooth. Season lightly with salt and pepper.
Add the raw sliced celeriac to the leeks, then pour over the béchamel and mix gently to combine.
In a large ovenproof dish, arrange the cabbage leaves on top, allowing some edges to stick up for texture and crisping. Spoon over the leek, celeriac, and béchamel mixture.
Sprinkle evenly with the grated cheese, followed by the breadcrumbs. Finish with a generous layer of finely grated Parmesan.
Bake uncovered for 20 minutes until bubbling and deeply golden on top.
Allow the gratin to cool for 20 minutes before serving so the cheese sets and slices neatly.
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