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A Weekday Menu Recipe



Green Bean and Celeriac Gratin   HT  ACC  English   45mins



Serves 4      Hot  Vegetables   Accompaniment    Eggless    England  British Europe 



1 Celeriac, peeled and cut into 12mm/˝-inch cubes

2 Garlic Cloves, crushed
Salt and Pepper
1 tbsp Butter
1 tbsp Plain Flour
120ml/4fl.oz. Chicken Stock
240ml/8fl.oz. Double Cream

450g/1lb Green Beans, cut into 2.5cm/1-inch lengths
50g/2oz Cheddar Cheese, grated




1.  Preheat the oven to 180C, 350F, Gas Mark 4  and lightly oil a large gratin dish.


2.   Heat the butter in a large saucepan, add the celeriac and garlic and sauté for 5 minutes until lightly-browned on all sides.


3. Sprinkle in the flour and cook 1 minute, stirring.

4. Add the stock, bring to a simmer and cook for 15 minutes. 


5. Stir in the cream and simmer for a further 15 minutes. 


6.  Place the beans in a large saucepan, cover with salted water, bring to the boil then reduce the heat and simmer for 5 minutes. Remove from the heat, drain well and add to the celeriac mixture, mixing well.


7.  Pour the bean mixture into the gratin dish, top with the cheese and bake for about 20 minutes. Serve immediately.




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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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