Celeriac gratin

Celeriac gratin
Celeriac gratin 5 1 Stefano Moraschini


Peel the celeriac, cut it into slices 5 mm thick and each slice into batons 5 cm in length.

Boil salted water in a pot.

Soak the celery root and cook for five minutes until it is tender.

Prepare the sauce: melt the butter in a thick-bottomed saucepan, sprinkle with flour and add the mustard.

Stir for 3 minutes over low heat; watered with milk, beat with the whip.

Bring to the boil and simmer for three minutes.

Add Gruyere, parmesan, salt, pepper and stir.

When the celeriac is cooked, drain and pour in sauce.

Roll out the preparation in a baking dish, sprinkle with bread crumbs and Parmesan cheese.

Bake and Brown for 10 minutes.

Decorated with parsley.

Celeriac gratin

Calories calculation

Calories amount per person:


Ingredients and dosing for 4 persons


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