600 ml single cream
pinch saffron strands
bunch flat leaf parsley
50 g butter
4 cloves garlic
2 large onions
750 g celeriac
750 g potatoes
2 x 115 g tins sardines in oil with chilli (piccante) or plain
salt and freshly ground black pepperSalad leaves to serve.
Preheat oven 220 C/425 F/Gas 7
Pour the cream into a small pan, add the saffron and crushed garlic, bring almost to a boil. Then remove from heat and set aside. Peel and slice the onions thinly. Peel and crush the garlic.
Use a little of the butter to grease a large 38 x 28 x 8 cm roasting tin and melt the rest in a large frying pan. Add the onions to the pan with a sprinkle of salt, cover and cook for 5-10 minutes or until softened. Peel and slice the celeriac very thinly and also slice the potatoes (no need to peel) as thinly as possible too. A mandolin is great for this job, otherwise use a large sharp knife.
Chop the parsley roughly and drain the sardines. Place all the sliced potatoes and celeriac into the gratin dish with the cooked onions and parsley and break the sardines over the top into large pieces. Season with salt and pepper and mix together well. Level out and pour over the saffron cream. Place the tin directly on the heat, bring to a boil, then cover with foil and place on top shelf of oven for 15 minutes. Remove cover and return to oven for a further 25 minutes or until the potato and celeriac is tender and the top is golden.