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Celery Root and Apple Gratin with Parmesan Crisp
Celery Root and Apple Gratin with Parmesan Crisp

Celery Root and Apple Gratin with Parmesan Crisp
A sophisticated gratin featuring seasonal celery root and apple, topped with a crispy parmesan crust.
Celery Root and Apple Gratin with Parmesan Crisp
Ingredients:
1
Servings
  • 200
    g
     Celery root
  • 1
    item
     Apple
  • 1
    item
     Shallot
  • 2
    g
     Thyme
  • 30
    g
     Parmesan cheese
  • 50
    ml
     Vegetable broth
  • 10
    ml
     Olive oil
  • 0.5
    g
     Nutmeg
Preparation Time: 25 minutes
Cooking Time: 45 minutes
Celery Root and Apple Gratin with Parmesan Crisp
Instructions:
  1. Preheat oven to 180°C (350°F).
  2. Peel and thinly slice the celery root and apple. Finely chop the shallot.
  3. In a bowl, toss the celery root and apple with olive oil, thyme, salt, pepper, and half the nutmeg.
  4. Arrange the celery root and apple slices in an ovenproof dish.
  5. Sprinkle the shallot over the vegetables.
  6. In a small bowl, combine the vegetable broth with the remaining nutmeg.
  7. Pour the broth mixture over the vegetables.
  8. Bake for 30 minutes.
  9. While the gratin bakes, grate the parmesan cheese.
  10. After 30 minutes, sprinkle the grated parmesan cheese over the gratin.
  11. Bake for another 15 minutes, or until the cheese is golden brown and the celery root is tender.
Nutrition Per Serving 483 g Per 100g
Energy 468.1 kcal 97 kcal
Protein 15.1 g 3.1 g
Fibre 8.3 g 1.7 g
Salt 0.6 g 0.1 g
Sugar 20.2 g 4.2 g
Carbohydrates 64.3 g 13.3 g
Fat 20.9 g 4.3 g
Environmental Per Serving 483 g Per 100g
CO2 1.4 kg 0.3 kg
Water 0.7 l 0.1 l
  • 200
    g
     Celery root
  • 1
    item
     Apple
  • 1
    item
     Shallot
  • 2
    g
     Thyme
  • 30
    g
     Parmesan cheese
  • 50
    ml
     Vegetable broth
  • 10
    ml
     Olive oil
  • 0.5
    g
     Nutmeg
1
Servings
0

Preheat oven to 180°C (350°F).

Peel and thinly slice the celery root and apple. Finely chop the shallot.

In a bowl, toss the celery root and apple with olive oil, thyme, salt, pepper, and half the nutmeg.

Arrange the celery root and apple slices in an ovenproof dish.

Sprinkle the shallot over the vegetables.

In a small bowl, combine the vegetable broth with the remaining nutmeg.

Pour the broth mixture over the vegetables.

Bake for 30 minutes.

While the gratin bakes, grate the parmesan cheese.

After 30 minutes, sprinkle the grated parmesan cheese over the gratin.

Bake for another 15 minutes, or until the cheese is golden brown and the celery root is tender.

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