Poached leeks, steamed broccoli and cheesy gratin: Joe Woodhouse’s spring veg recipes

Joe Woodhouse’s spring veg (clockwise from top left): celeriac gratin, broccoli in vinaigrette and poached leeks with grated egg and capers. Photograph: Issy Croker/The Guardian. Food and prop styling: Emily Ezekiel. Food assistant: Joseph Denison Carey.

Celeriac gratin with parsley parmesan crust

You could use cider or white wine instead of the water – just allow the alcohol to bubble off in the pan before replacing the lid.

Prep 15 min
Cook 1 hr 15 min
Serves 4-6

2 medium celeriac (about 1.6kg)
5 tbsp extra-virgin olive oil
2 onions, peeled and sliced
Salt and black pepper
200g creme fraiche, or 200ml double cream with 2 tbsp lemon juice
250g day-old sourdough, roughly cubed
150g parmesan, or a vegetarian option, roughly cubed
40g parsley, roughly chopped