Written by cathysten

* 1kg celeriac
* 3 tblsp olive oil
* 1/2 - 1 fresh chilli, finely chopped, or 1 teaspoon dried chilli flakes)
* 3 garlic cloves, finely chopped
* 250ml single cream
* salt and pepper

Peel the celeriac adn slice as thinly as possible.
In a large bowl, toss the celeriac slices with 2 tablespoons of the oil and all the other ingredients until the slices are evenly conated and the garlic and chilli well distributed.
Transfer to a lightly oiled gratin dish, spreading out slices with your fingertips - try to ensure that the slices are mostly lying flat.
Pour over any cream left in the bowl and trickle the remaining oil over the top.
Bake in a fairly hot oven (190c/Gas 5) for 40-50 minutes, until the celeriac is completely tender and the top is browned and crisp. For extra crispness, you could finish it under the grill for 1-2 minutes.