- 2 bulbs celeriac
- 3 garlic cloves, crushed
- sea salt and freshly ground black pepper
- 50 g fresh horseradish
- 1 ½ cups cream
- 150 g blue cheese
- 2 T butter
Preheat the oven to 180°C.
Peel and slice the celeriac into 5 mm-thick slices.
Grease an ovenproof baking dish with 1 T butter and scatter 1 clove garlic into the base of the dish. Start layering the celeriac, seasoning each layer lightly and adding a little horseradish.
After the second layer, sprinkle in the remaining garlic and add knobs of the remaining butter. Slowly drizzle in a little cream.
Continue layering the celeriac until the dish is full, then pour in the remaining cream. Bake for 40 minutes, or until the celeriac is soft.
After 40 minutes, sprinkle over the blue cheese and return to the oven for a further 15 minutes.