Creamy celery gratin
Let celery take centre stage in this delicious side dish. The
wine and stock make an intense sauce,
while the nutty breadcrumbs provide
a satisfying crunch
St Clements carrots
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
Ingredients
- 800g carrot, peeled and trimmed
- zest 3 clementines, plus a few slices
- zest 2 lemons, plus a few slices
- 1 tbsp olive oil
- 1 tbsp butter
Method
- STEP 1
Heat oven to 200C/fan 180C/gas 6 and bring a large pan of water to the boil. Cut the carrots lengthways into halves or quarters, depending on their size. Tip the carrots into the pan, wait for the water to simmer again, then cook for 4 mins. Drain well, then tip into a large roasting tin.
- STEP 2
While the carrots are still hot, gently toss them with all the zest, oil, butter, seasoning and the lemon and clementine slices. Poke the slices in among the carrots, so they’re not left on the edges of the tray. Roast for 40 mins until the carrots are golden and tender.
