Saffran Celeriac Gratin


 for 3-4 people


  • 1 medium celeriac, peeled and sliced
  • 400ml nut milk(cashew, almond or any other rich nut/seed milk)
  • 1 tbp olive oil
  • ½ tsp salt
  • 1 tbsp Nutritional yeast
  • A pinch of saffron threads


  • 1 leek, chopped
  • 2 cups cooked lentils
  • 1-2 tbsp olive oil
  • 1 bay leaf
  • ½ tsp

Optional: Breadcrumbs, hazelnuts or any other nuts


  1. Bring the plant milk to a boil with the salt, saffran, nutritional yeast and olive oil;
  2. Add the celeriac sliced and let it simmer for about 15 minutes until the slices are soft. Set Aside;
  3. Fry the chopped leek with a drizzle of olive oil and the bay leaf for about 8-10 minutes until soft, juicy and tender;
  4. Add the lentils into the leeks, adjust salt and pepper if needed;
  5. Finishing: In a gratin make one layer of lentil leek filling and cover with the saffron celeriac slices;
  6. Pour the extra saffron milk on top of each gratin and sprinkle some toasted hazelnuts and/or breadcrunbs and bake it for about 15-20 minutes at 180°C.

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