The article highlights the popularity of Jenny Chandler's celeriac and lentil gratin, which is surprisingly delightful despite its humble ingredients. The author recounts how the dish was shared among friends and family after being introduced by a recipe tester. A vegetarian recipe utilizing cheese and cream is modified to include a cashew cream and nutritional yeast for a cheesy flavor. The article includes detailed preparation instructions while emphasizing the transformative power of cooking and the enjoyment derived from great recipes.
Staring at a gnarly celeriac, some tins of tomatoes and lentils, plus a couple of handfuls of cashews, you'd never imagine they'd create something so moreish.
The original recipe is vegetarian and uses double cream and cheese, but I've used a homemade cashew cream, which you'll need a blender for.
The nutritional yeast, which is there in lieu of the cheese, adds a fantastic cheesy flavour and is available in most UK supermarkets.
The strength of great knowhow (Jenny's) and the transformative power of time and heat on even the most simple of ingredients.
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