I first came across Nigella Lawson’s Celeriac and Anchovy Gratin years ago, while I was browsing through her cookbooks on a lazy afternoon. I had never really been a fan of celeriac before-something about its gnarled, bulbous appearance put me off. But something about the way she described it in the recipe intrigued me. It was a wintery, comforting dish, with flavors that promised to be both unexpected and rich.
The idea of combining earthy celeriac with the sharpness of anchovies caught my attention immediately. Anchovies, to me, were those little fish that I knew I should like but never quite understood. But Nigella’s simple approach made me believe that, with the right balance, they could add a whole new dimension to a dish.
I decided to give it a go. The result? Pure magic. The celeriac was creamy and slightly nutty, while the anchovies melted into the sauce, giving it an umami kick that I’d never experienced before. It became an instant favorite in my kitchen, especially during colder months when comfort food is at its best.
Nigella Lawson’s Celeriac And Anchovy Gratin Recipe
This recipe feels like a warm hug on a plate. It’s hearty, satisfying, and full of deep, savory flavors. What I love most about it is the way Nigella makes the dish feel indulgent without being overly complicated.
The combination of celeriac and anchovies might sound strange at first, but trust me-it works. It’s one of those dishes that you can throw together without needing to think too hard, yet the end result feels special. And the best part? It’s versatile. You can serve it alongside meats, or make it a meal on its own with a crisp salad.
The way the celeriac cooks down into tender, creamy layers while the anchovies impart a savory depth is nothing short of brilliant. What’s even better is how well this dish keeps in the fridge, meaning you can enjoy it for a few days, which is perfect for busy nights.
Ingredient List
When you look at the ingredients list for this gratin, it’s refreshingly simple. No obscure spices or ingredients. Just a few key items that you probably already have in your kitchen, with the exception of celeriac, which might require a quick trip to the store.
Here’s what you’ll need:
- Celeriac (also known as celery root) – The star of the dish. It’s slightly sweet and earthy, similar to a turnip or parsnip, but with a distinct flavor all its own.
- Anchovies – Either packed in oil or salt, they’ll break down and dissolve into the dish, adding a rich, salty umami flavor.
- Heavy cream – For the creamy texture that binds everything together. The cream helps mellow out the flavors of the celeriac and anchovies.
- Garlic – Fresh garlic adds a nice bite and a fragrant base flavor.
- Butter – To grease the baking dish and also to enrich the sauce.
- Parmesan cheese – A little bit of sharp, nutty cheese on top adds a golden, crispy finish.
- Thyme – A touch of fresh thyme provides an earthy aroma that complements the celeriac.
- Salt and pepper – To season and balance out the flavors.
How To Make Nigella Lawson’s Celeriac And Anchovy Gratin?
Making this gratin is surprisingly simple, considering how luxurious it tastes. I remember the first time I made it-I was a bit nervous about how everything would come together, but it turned out perfectly. Here’s a breakdown of the steps:
- Preheat the oven – Set your oven to 375°F (190°C). This will give it time to heat up while you prepare the dish.
- Prepare the celeriac – Peel the celeriac carefully. It has a tough outer skin, so use a sharp knife and go slow. Once peeled, slice it into thin rounds. The thinner the slices, the better they cook.
- Prepare the anchovies and garlic – Finely chop the anchovies. They will dissolve into the cream, so don’t worry about them being perfect. Mince the garlic as well.
- Make the cream sauce – In a saucepan, melt the butter and sauté the garlic until fragrant. Add the anchovies and let them dissolve into the butter and garlic, creating a savory base. Add the heavy cream and bring it to a gentle simmer. Stir in fresh thyme, salt, and pepper to taste. Let it cook for a few minutes, but don’t let it boil.
- Layer the celeriac – Grease a baking dish with butter, then start layering the sliced celeriac. Each layer should be slightly overlapping. After each layer, pour a little bit of the cream sauce over it, making sure to cover it evenly.
- Top with cheese – Once you’ve used up all the celeriac and cream sauce, sprinkle the Parmesan cheese on top. The cheese will melt and crisp up in the oven, creating that golden, irresistible top.
- Bake – Cover the gratin with foil and bake for about 40-45 minutes, until the celeriac is tender. Then, remove the foil and bake for another 10-15 minutes until the top is golden and bubbling.
- Let it rest – Once it’s done, let the gratin sit for a few minutes before serving. This helps the flavors settle and makes it easier to cut into neat portions.
Things I Learned
Making this gratin taught me a lot about trusting the ingredients. At first, I was a little skeptical about how anchovies would work in this dish. But they dissolve into the cream, leaving behind only a deep, savory richness. It’s a reminder that sometimes the most unexpected ingredients can elevate a dish in ways you wouldn’t anticipate.
The second lesson? Don’t rush the layers. The thin, even slices of celeriac really make a difference in how the gratin cooks. If you slice them too thick, the dish may take longer to cook and not have the same creamy texture. The balance of flavors also comes from how evenly the cream is distributed.
Finally, I learned that this gratin is a dish that gets better as it sits. The flavors deepen and meld together after a few hours, so if you can make it ahead of time, even better.