Number of people: 4
Cooking time: 40 minutes
The celery turnip gratin is a side dish to prepare in the oven, ideal to accompany meat dishes or serve as a main dish vegetarian. It is a side dish with a particular flavor: a delicious way to cook this particular lumpy root with white pulp and a taste similar to that of celery, but more delicate.
For the preparation, you will have to cut the celeriac into slices or sticks, and blanch it for a few minutes. It must then be baked in the oven with béchamel, grated Parmesan cheese, and breadcrumbs. The end result is a tasty side dish with a crunchy crust.
Once ready, drain it and let it cool. Prepare the béchamel and set it aside. Wash the celeriac, cut it in half or slices, and remove the peel. Blanch it in a saucepan of lightly salted boiling water for 5 minutes. Pour the first layer of béchamel on the bottom of a baking dish, place the celeriac slices on top, overlapping them slightly, and cover them with grated Parmesan and breadcrumbs.
Continue with the creation of the layers, until you finish the ingredients. Finish with the breadcrumbs, place a few pieces of butter on top, and bake in a preheated oven at 180 ° for about 20 minutes, or until golden brown. In the future, open, cede to it cool, and serve. Your au gratin celeriac is ready to be enjoyed.
f you want to give a more intense flavor to your béchamel, add a tablespoon of mustard at the end of preparation.
Instead, you can flavor the breadcrumbs with anchovy paste or prepare a gratin with breadcrumbs, parmesan, garlic, and pepper.
Alternatively, you can make the celeriac au gratin without béchamel: cut the celeriac into slices and arrange it in a lightly greased pan. Season with chopped garlic, rosemary, and salt, add extra virgin olive oil, and cook in the oven at 180 ° for about half an hour. Almost at the end of cooking, turn the slices, add some grated aged cheese. Cook another 5 minutes before serving.
If you want to prepare vegan celeriac au gratin, macerate the celeriac slices in an emulsion made with extra virgin olive oil, lemon juice, and grated rind, garlic, salt, pepper, chili, and mustard. Let the celeriac rest in the emulsion for at least 2 hours, covered with cling film. Lift the slices from the macera and pass them in a mix of breadcrumbs and sesame seeds. Then arrange the slices on a baking tray lined with parchment paper and bake at 180 degrees until golden brown
You can keep the celeriac au gratin in the fridge for a maximum of 2 days, covered with cling film or in an airtight container.