Celeriac, apple and potato gratin and pickled cabbage

Serve Matt Tebbutt's vegetable accompaniments with your favourite joint of roast pork for a perfect Sunday lunch
By Matt Tebbutt
Celeriac, apple and potato gratin and pickled cabbage
  • Rating:
  • Serves: 6
  • Cook Time: 1 hour 40 minutes
  • Prep Time: 20 minutes
  • Effort: easy

Ingredients

  • 100 ml milk
  • 300 ml double cream
  • 1 head garlic, sliced in half
  • 1 sprigs thyme
  • 4 bay leaves
  • 150 g butter, plus extra for greasing and dotting on dish
  • 700 g potatoes, (eg Maris Piper or Golden Wonder), peeled
  • 700 g celeriac, peeled
  • 2 cox apples, quartered, cored and thinly sliced
  • roast pork, to serve

For the quick sauerkraut

  • 1 large white cabbage, core removed and leaves finely shredded
  • olive oil, for frying
  • 350 ml German beer or white wine
  • 120 ml cider vinegar
  • 1 tbsp mustard seeds
  • 1 tbsp caraway seeds
  • 1 tbsp caster sugar, or to taste

Tips and Suggestions

The sauerkraut will keep for at least 2 months in a sterilised jar. The flavour will intensify, the longer it is stored.

Method

1. Preheat the oven to 200C/180C fan/gas 6, and butter a large ovenproof dish.

2. Put the milk, cream, garlic, thyme, bay leaves, butter and a large pinch of salt and freshly ground black pepper into a heavy-based saucepan and bring to a gentle simmer. Simmer for 10 minutes to infuse the flavours.

3. Very thinly slice the celeriac and potatoes, using a mandolin if you have one.

4. Remove the bay leaves, thyme and garlic from the milk mixture, then add the celeriac and potato and cook over a low heat for about 10 minutes or until just turning tender.

5. Spoon half the celeriac and potato mix into the greased ovenproof dish along with just enough of the milk mix to barely cover. Dot with a little butter and top with the sliced apple. Top this with the remaining potato and celeriac mix, spooning over a little more of the milk mix to just cover. Dot with a little more butter and add more seasoning if necessary.

6. Bake uncovered for 30 minutes, and then turn down the heat to 150C/130Cfan/gas 2 and continue to cook for another 30 minutes (covering the top with tinfoil if it is browning too quickly). The vegetables should be very tender when a knife is inserted.

7. For the quick sauerkraut: put the cabbage in a large pan with a little olive oil and some salt and freshly ground black pepper and gently fry until the cabbage is wilted slightly.

8. Pour in the beer or wine and allow to bubble for 2-3 minutes, then add the rest of the ingredients. Cook gently until the liquid has reduced (adding a little water if you think the mixture looks too dry). Taste and adjust the seasoning and sugar content as you think necessary.

9. To serve, slice your roast pork and accompany it with the gratin and sauerkraut.

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