Gratin of Celery Root and Cauliflower
Main Dishes • French
Description
Gratin of Celery Root and Cauliflower
Ingredients
- Celery root 1 piece
- Cauliflower 15 oz
- Hard Cheese 5 oz
- Butter 3 tablespoons
- Milk 2 cups
- Onion ¼ piece
- Cloves 2 pieces
- Nutmeg a pinch
- Bay leaf 1 piece
- Wheat Flour 2 tablespoons
- Coarse Salt ½ teaspoon
- Freshly ground black pepper a pinch
Step-by-Step Guide
Step 1
Peel the celery root and cut it into 1 cm cubes. Break the cauliflower into small florets. Blanch the vegetables in boiling salted water for 2–3 minutes.
Step 2
Prepare the béchamel sauce.
Step 3
Grease a rectangular baking dish with butter (1 tablespoon) and layer the celery root in it, then pour half of the sauce over it and sprinkle with 1/3 of the cheese. The next layer is cauliflower, which should also be covered with sauce.
Step 4
Place the dish in an oven preheated to 320°F for 40 minutes. Then increase the temperature to 200–430°F, take out the gratin, sprinkle with the remaining cheese, and return it to the oven for another 5 minutes. The cheese should form a golden crust.
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