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Recipe for family meals :

Herbed Celeriac and Red Onion Gratin

This recipe for Herbed Celeriac and Red Onion Gratin comes from Fiona Bird of Stirrin'Stuff.

Stirrin'Stuff is a campaign (based in Scotland but working across the UK) to encourage children in the practical skills of preparing food - aiming for enquiring minds, active skills, discriminating tongues, family bonding and healthy diets.

Fi Bird is a mother of six and a past Masterchef finalist who has always had a passion for cooking. She is self taught with an approach to food based on knowledge of tight budgets and limited time. When, time permits she will complete an MSc in food policy. A member of the Guild of Food Writers, Fi has written extensively - articles, recipes and as a campaigner both for healthier diets and for cookery teaching at Primary schools. Fi and Dr Stephen Bird are the founders of Stirrin'Stuff which works in partnerships, to educate children about food. Stirrin'Stuff is committed to sustainable development and ethical best practice. Fi develops recipes for Tern television and writes for Country Kitchen Magazine, Green Parent, Organiclife and an occasional parenting column in the Scotsman. Fi and her daughter, Lili Bird have a fortnightly mother and daughter food column, in the Aberdeen Press and Journal.

Dr Bird has recently completed a course in human nutrition and Fi, a children's cookery book, to be published by Barefoot Books in September 2008.

Ingredients for Herbed Celeriac and Red Onion Gratin

700g / 1.5 lb celeriac peeled
1 tablespoon fresh thyme
1 tbsp olive oil (and extra for greasing)
1 red onion finely sliced
2 tbsps flour
300ml / 0.5 pint milk warmed
25g / 1oz cheddar cheese
grated nutmeg
2 tbsps parmesan cheese

How to make Herbed Celeriac and Red Onion Gratin

  • Slice the celeriac into 1/4 inch slices and boil them for 10 - 15 minutes until they are just soft. Drain the slices well.
  • Lay the slices in a greased oven proof dish and sprinkle with thyme.
  • Heat the olive oil in a frying pan and add the onion sauté for a few minutes and sprinkle in the flour.
  • Cook for a minute and add the warmed milk.
  • Stir to the boil and add the cheese, nutmeg and seasoning.
  • Pour the thickened sauce over the celeriac.
  • Sprinkle with the parmesan cheese and brown under a pre heated grill until golden.

Serve with crusty bread for a simple supper or to accompany a winter casserole.

Serves 4

www.stirrinstuff.org

© Fiona Bird December 2001

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