Nutrition Facts
4 servings
4
Recipe for Celery and Parsnip Gratin
For a soft and melting winter, we succumb to goat cheese and incorporate it into a seasonal vegetable gratin! A recipe proposed by a cheese producer. Photo credit = Adocom-RP.
Ingredients
½ peeled celery root ball
2 peeled parsnips
30 dried porcini mushrooms
2 cloves peeled garlic
20 heavy cream
10 milk
2 fresh thyme
1 butter
fine salt
freshly ground pepper
Directions
1
Cut 8 slices of half a centimeter thick cheese, set them aside, then cut the rest of the cheese into small cubes.
2
Rehydrate the dried mushrooms in a bowl with 100 ml of warm water. Once the mushrooms are rehydrated, drain them and set the water aside.
3
Slice the celery and parsnips into thin pieces. Rub the baking dish with a clove of garlic and then butter it.
4
Line the mold with a layer of celery, then a layer of parsnip. Occasionally add some rehydrated mushrooms. Repeat the process.
5
Heat the milk gently with the cream, the milk, the porcini water, and the diced cheese.
6
Lightly salt, pepper, then add the grated garlic and stripped thyme. Mix well until the cheese is melted. Pour this mixture over the vegetables.
7
Finish the gratin by artfully arranging slices of parsnip or celery, porcini mushrooms, and slices of goat cheese.
8
Cover the dish with aluminum foil and then bake for 1 hour in a preheated oven at 160°C.
9
To finish, remove the aluminum foil and continue cooking for 20 minutes at 160°C.
Ingredients
Ingredients
½ peeled celery root ball
2 peeled parsnips
30 dried porcini mushrooms
2 cloves peeled garlic
20 heavy cream
10 milk
2 fresh thyme
1 butter
fine salt
freshly ground pepper
Directions
Directions
1
Cut 8 slices of half a centimeter thick cheese, set them aside, then cut the rest of the cheese into small cubes.
2
Rehydrate the dried mushrooms in a bowl with 100 ml of warm water. Once the mushrooms are rehydrated, drain them and set the water aside.
3
Slice the celery and parsnips into thin pieces. Rub the baking dish with a clove of garlic and then butter it.
4
Line the mold with a layer of celery, then a layer of parsnip. Occasionally add some rehydrated mushrooms. Repeat the process.
5
Heat the milk gently with the cream, the milk, the porcini water, and the diced cheese.
6
Lightly salt, pepper, then add the grated garlic and stripped thyme. Mix well until the cheese is melted. Pour this mixture over the vegetables.
7
Finish the gratin by artfully arranging slices of parsnip or celery, porcini mushrooms, and slices of goat cheese.
8
Cover the dish with aluminum foil and then bake for 1 hour in a preheated oven at 160°C.
9
To finish, remove the aluminum foil and continue cooking for 20 minutes at 160°C.
Notes
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