Root celery gratin
Please also refer to this page for information on the ingredients introduced in this recipe.
Peel the root celery thickly and slice it to about 5mm thick.
Put the root celery in a pot, pour in a little more bouillon than you would soak, and simmer until soft. Add some salt and make the salt a little thicker than the soup. Once cooked until it's exhausted, remove from the heat and place the pot in ice water to cool.
Make a white sauce. Put the bechamel sauce and fresh cream in a pot and heat it to a chewy, firm finish. Add salt to taste and remove from heat.
Spread extra portions of butter on a baking dish, line the root celery from [2] and pour Parmesan cheese over it. Pour the white sauce from [3] on top.
Top with Parmesan cheese and torn butter and bake in an oven warmed to 200°C for about 8 minutes. Once the surface is browned and colored, it's finished.
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- root celery peeled
- 140g
-
- Basic Bouillon
- Appropriate amount
-
- salt
- A little
-
[A]
- salt
- A little
-
- White pepper
- A little
-
- Parmesan cheese
- Appropriate amount
-
[White sauce]
- Basic Bechamel sauce
- 140g
-
- Fresh cream
- Appropriate amount
-
- salt
- A little
-
- Parmesan cheese
- Appropriate amount
-
- butter
- 10g
