Carrot and celeriac gratin recipe

Ingredients

• 1 tsp konjac four (glucomannan powder)
• 1 ½ cup / 8 fl oz chicken stock
• ½ cup / 4 fl oz heavy (double cream)
• 1 tsp sea salt
• Ground black pepper
• 1 tsp fresh thyme, very finely chopped
• 1 lb / 450 g celeriac (celery root), grated
• 1 lb / 450 g carrots, grated
• 2 oz / 50 g sharp (strong) Cheddar cheese, grated

1. Put the konjac flour in a large pan and whisking rapidly, add the chicken stock, and cream until completely combined.
2. Stir in the sea salt, pepper, and thyme, and then add the grated celeriac and carrots and mix well.
3. Top tip: if you have a food processor, let it do the grating for you.  If not, a regular box grater works just as well, it just takes a little longer.  Grate the veggies in advance and store in Ziploc bags in the ‘fridge for a super-fast side dish.
4. Simmer the vegetables in the stock mixture, stirring frequently, for 5 minutes.
5. Simmer the vegetables in the stock mixture, stirring frequently, for 5 minutes.
6. Bake at 350F for about 20 minutes, until bubbling.
7. Remove from the oven and place under the broiler (grill) for a few minutes until the top is golden brown.