Celery Root and Cauliflower Gratin
4 servings
90 minutes
Celery root and cauliflower gratin is an exquisite dish of French cuisine that combines the tenderness of vegetables with a rich creamy cheese crust. The history of gratin begins in France, where baking under a golden crust became a symbol of cozy home gastronomy. Celery adds a light nutty note, while cauliflower provides a delicate texture. The classic béchamel sauce with nutmeg envelops the ingredients in softness and depth of flavor. The gratin pairs perfectly with white wine and fresh green salads. It can serve as both a side dish and a standalone meal, delighting with its rich taste and appetizing aroma. This culinary creation is suitable for festive dinners or cozy family lunches.
1
Clean the celery and cut it into 1 cm cubes. Break the cauliflower into small florets. Blanch the vegetables in boiling salted water for 2-3 minutes.
- Celeriac: 1 piece
- Cauliflower: 400 g
- Coarse salt: 0.5 teaspoon
2
Prepare béchamel sauce.
- Milk: 2 glasss
- Onion: 0.3 piece
- Cloves: 2 pieces
- Nutmeg: pinch
- Bay leaf: 1 piece
- Wheat flour: 2 tablespoons
- Coarse salt: 0.5 teaspoon
- Freshly ground black pepper: pinch
3
Grease a rectangular heat-resistant dish with oil (1 tbsp) and layer celery in it, then pour half of the sauce on top and sprinkle with 1/3 of the cheese. The next layer is cauliflower. Pour sauce over it as well.
- Butter: 3 tablespoons
- Celeriac: 1 piece
- Milk: 2 glasss
- Hard cheese: 150 g
- Cauliflower: 400 g
- Milk: 2 glasss
4
Place the dish in an oven preheated to 160 degrees for 40 minutes. Then increase the temperature to 200–220 degrees, take out the gratin, sprinkle with the remaining cheese, and return to the oven for another 5 minutes. The cheese should form a golden crust.
- Hard cheese: 150 g
