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    Celeriac and spinach gratin with taleggio

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    Celeriac and spinach gratin with taleggio

    Change is in the air as the dying days of summer breathe their last. And as the seasons shift and our mood alters, so our appetite changes too. In the spirit of change, I give you this recipe. It’s for happy, rainy nights and leaf-sodden days.

    • Preparation time: 20 minutes
    • Cooking time: 55 minutes
    • Total time: 1 hour 15 minutes 60 minutes 15 minutes

    Serves: 4


    • 100g Butter
    • 40g Plain flour
    • 580ml Milk
    • A pinch Freshly grated nutmeg
    • 4 Celeriac (about 2kg), peeled, halved and thinly sliced
    • 2 tbsp Olive oil
    • 1 Small onion, thinly sliced
    • 400g Spinach, washed and roughly chopped
    • 60g Taleggio cheese, chopped


    1. For the bechamel, melt 60g butter in a saucepan; whisk in the flour. Add the milk, whisking constantly until it starts to boil. Season; reduce heat and simmer on low for ten minutes. Take off the heat. Add more milk if it’s too thick, plus the nutmeg.
    2. Sprinkle the celeriac with a little salt. Put 20g butter in a large pan; add the celeriac and cook on a medium heat for five minutes, stirring. Add 1 tbsp water and cover; cook for 15 minutes or until tender.
    3. Heat the oil and remaining butter in a small saucepan and add the onions; cook on low for about 10 minutes, till soft. Add the spinach. Season; cook for 3 minutes or so to wilt. Drain.
    4. Grease an ovenproof dish; preheat the oven to 200˚C/180˚C fan/gas 6.
    5. Put a layer of celeriac in the dish, then cover with some spinach, onions and a layer of bechamel. Sprinkle the taleggio on top. Continue this process until all the ingredients are used, ending with a layer of bechamel and cheese. Bake for 20 minutes, or until golden and bubbling.

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