gratin of celeriac

can also use Jerusalem artichokes. Adapated from a Jamie Oliver recipe in return of the naked chef.

285 ml cream or creme fraiche
juice 1 lemon
2 cloves garlic, peeled and finely chopped
handful of fresh thyme
3 handfuls grated parmesan cheese
salt and black pepper
1kg celeriace or jerusalem artichokes, peeled and sliced (pencil thickness)
2 handfuls of fresh breadcrumbs
olive oil

Oven 220 c. Mix cream, lemon juice, garlic, half thyme, most of parmesan, season. Add veg and mix; place in ovenproof baking dish.

Mix breadcrumbs with rest of thyme and parmesan and salt and pepper. Sprinkle over veg and drizzle with olive oil. Bake 30 mins