Roast duck legs with red wine sauce
It's almost impossible to overcook duck legs - so try this rich, slow-roasted dish
Celeriac & walnut gratin
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
Skip to ingredients
- 1 large celeriac
- 2 tbsp walnut oil
- 300ml vegetable stock
- handful chopped walnuts
- 100g blue cheese, such as bleu d'Auvergne or stilton
Nutrition: per serving
- kcal218
- fat18g
- saturates7g
- carbs4g
- sugars0g
- fibre7g
- protein9g
- salt1.15glow
Method
step 1
Heat oven to 190C/fan 170C/gas 5. Peel, quarter and very thinly slice the celeriac - this is best done with the slicing blade of a food processor. Toss in the walnut oil, salt and pepper, and spread over a gratin dish. Pour over the stock and bake for 40-45 mins, then sprinkle with the walnuts, crumble over the cheese, then cook for 15 mins until crisp and golden.
