Gratin of Celery Root and Cauliflower

Main Dishes | French cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Gratin of Celery Root and Cauliflower

Ingredients

Celery root - 1 piece
Cauliflower - 14.1 oz
Hard Cheese - 5.3 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 200–428°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.