Root celery gratin
Please also refer to this page for information on the ingredients introduced in this recipe.
Peel the celery root thoroughly and slice into 5mm thick slices
Put the celery root in a pot, pour in a little more broth than needed to cover it, and simmer until soft. Add salt to make it a little saltier than a soup. Once cooked through, remove from the heat and place the pot in ice water to cool
Make the white sauce. Put the béchamel sauce and cream in a pot and heat until thick. Add salt to taste and remove from heat
Grease a gratin dish with butter (extraneous to the recipe), arrange the celery root (from [2]), sprinkle with Parmesan cheese, and pour the white sauce (from [3]) over it
Top with Parmesan cheese and torn butter, then bake in a preheated oven at 200°C for about 8 minutes. Once the surface is golden brown, it's done
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- Celery root with the skin removed
- 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
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