Celeriac and walnut gratin
Celeriac and walnut gratin. Prepared with walnut kernels instead of hazelnuts.
Active time25 min
Cooking45 min
Total1 h 15 minResting : 5 min
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Ingredients
- 800 g celeriac
- 5 g thyme
- 25 g butter
- 200 ml pouring cream
- 50 g parmesan
- 60 g walnut kernels
Preparation
Peel the celeriac and cut into 2 centimetre cubes. Roughly chop the walnuts, grate the parmesan and strip the leaves from the rinsed thyme. Preheat the oven to 190 degrees Celsius.
800 g celeriac5 g thyme50 g parmesan60 g walnut kernels- knife
- chopping board
- grater
- oven
Cook the celeriac cubes in boiling water for 15 minutes, until tender. Drain and roughly mash.
- saucepan
- colander
- potato masher
Mix the celeriac with the cream, parmesan, thyme and half the walnuts. Spread in a dish, then add the remaining walnuts and the butter in small pieces.
25 g butter200 ml pouring cream- mixing bowl
- dish
Bake for 30 minutes at 190 degrees Celsius. Leave to rest for 5 minutes before serving.
- oven
Allergens
- Celery
- Milk
- Tree nuts
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration