Celeriac Gratin

Finely slice celeriac, carrots and potatoes in food processor and place in large, buttered Pyrex oven dish. Heat the cream and vegetable stock to almost boiling, add finely chopped garlic, and pour over the gratin. Grate a couple of handfuls of Parmesan cheese over the top. Cover the dish and bake in oven 180C for 1.5 hours.
1 large celeriac

2 potatoes

6 carrots                                                                 

150ml cream (double cream is best)

250ml stock (water plus stock cube)

3 cloves garlic