The article presents a delicious recipe for celeriac and smoked haddock gratin, a dish that combines the unique flavour of celeriac with the smokiness of haddock. The preparation time is about 20 minutes, with a cooking time of an hour and ten minutes, making it a great option for a hearty meal that can serve 6 to 8 people.

The recipe suggests an interesting variation: for those who may find celeriac too overpowering, it recommends substituting half of the celeriac with finely sliced potatoes. This offers flexibility and allows home cooks to balance the dish's flavours according to their preference; alternatively, parsnips can also be used for a contrasting sweetness that pairs well with the salty profile of the fish. The ingredients list includes leeks, butter, fish stock, double cream, and smoked haddock fillets, highlighting the richness of the dish.

For preparation, leeks are sautéed until soft, while celeriac and potatoes are thinly sliced, ideally using a mandoline for uniformity. The dish is baked in the oven, which allows the flavours to meld beautifully, making it an appealing option for gatherings or family meals. Overall, this gratin recipe is a testament to the versatility of celeriac, showcasing it as a worthy ingredient in comforting dishes.