Creamed spinach, celeriac and sour cream gratin

Name: Creamed spinach, celeriac and sour cream gratin recipe
Yield: 6
Ingredients: 50g unsalted butter; 1/3 cup (80ml) extra virgin olive oil; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 1 tsp fennel seeds, roughly crushed; 1 (500g) celeriac, peeled and coarsely grated; 2 bunches English spinach, well washed, chopped; 100g baby spinach; 250g sour cream; 150g parmesan, finely grated; Juice of 1/2 lemon; 1/3 cup (80ml) pure (thin) cream; 40g fresh breadcrumbs

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by Phoebe Wood

Nov 18, 2021

This cheesy side is perfect for any festive event.

50g unsalted butter
1/3 cup (80ml) extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 tsp fennel seeds, roughly crushed
1 (500g) celeriac, peeled and coarsely grated
2 bunches English spinach, well washed, chopped
100g baby spinach
250g sour cream
150g parmesan, finely grated
Juice of 1/2 lemon
1/3 cup (80ml) pure (thin) cream
40g fresh breadcrumbs

Method

1.

Preheat oven to 180°C. Melt butter and 2 tbs oil in a large non-stick frypan over medium-low heat. Add onion, garlic, fennel seeds, and a pinch of salt flakes. Cook for 4-5 minutes until onions are softened. Add celeriac and cook for 8-10 minutes until tender.
2.

Stir in the English spinach and baby spinach and cook, stirring regularly, for 3-4 minutes until spinach has wilted. Stir in sour cream, 100g parmesan, lemon juice and cream. Season with salt flakes and freshly ground black pepper. Bring to a simmer, then remove from the heat.
3.

Divide between 3 x 3 cup (750ml) capacity baking dishes. Combine breadcrumbs in a bowl with remaining 2 tbs oil, 50g parmesan and a pinch of salt flakes. Scatter over each gratin and bake for 25-30 minutes until golden and bubbling (increase temperature to 200°C if you need a little more colour in the last 5 minutes). Serve.