Ingredients with Measurements:
- 1 large celeriac, peeled and thinly sliced
- 2 large leeks, white and light green parts only, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1/4 cup breadcrumbs
Special equipment needed:
- Large oven-safe baking dish
- Saucepan
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a saucepan, melt the butter over medium heat. Add the garlic and cook for 1 minute.
3. Add the flour and whisk until smooth. Cook for 1-2 minutes.
4. Slowly whisk in the milk and cream. Cook until the mixture thickens, stirring constantly.
5. Add the Parmesan cheese and stir until melted. Season with salt and pepper to taste.
6. In a large bowl, mix together the celeriac and leeks.
7. Pour the sauce over the vegetables and mix until well combined.
8. Transfer the mixture to a large oven-safe baking dish.
9. Sprinkle the breadcrumbs over the top of the vegetables.
10. Bake for 45-50 minutes, or until the top is golden brown and the vegetables are tender.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
5. Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 249
Fat: 16g
Carbohydrates: 19g
Protein: 9g
Fiber: 3g
Sugar: 7g
Sodium: 344mg
Substitutions for ingredients:
- Celeriac can be substituted with celery root or parsnips.
- Leeks can be substituted with onions or shallots.
- Heavy cream can be substituted with half-and-half or whole milk.
- Parmesan cheese can be substituted with Gruyere or Cheddar cheese.
Variations:
- Add cooked bacon or ham for a meaty version.
- Add sliced mushrooms for an earthy flavor.
- Add chopped herbs such as thyme or rosemary for extra flavor.
- Use different types of cheese such as blue cheese or goat cheese.
Tips and tricks:
- Make sure to slice the celeriac and leeks thinly for even cooking.
- Blanch the celeriac in boiling water for 5 minutes before using to soften it.
- Use a mandoline slicer for easy and even slicing.
- Let the gratin cool for a few minutes before serving to allow the sauce to thicken.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the gratin in individual ramekins for a more elegant presentation.
Garnishes:
Sprinkle chopped parsley or chives over the top for a pop of color.
Pairings:
Serve with a green salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Steamed green beans
- Garlic mashed potatoes
Troubleshooting advice:
- If the sauce is too thick, add more milk or cream to thin it out.
- If the top is browning too quickly, cover with foil and continue baking.
Food safety advice:
Make sure to cook the gratin until the vegetables are tender and the top is golden brown to ensure it is fully cooked.
Food history:
Celeriac, also known as celery root, is a root vegetable that is commonly used in French cuisine. It has a mild celery flavor and a starchy texture that makes it a great substitute for potatoes in many dishes.
Flavor profiles:
The celeriac and leek gratin has a creamy and savory flavor with a hint of sweetness from the vegetables.
Serving suggestions:
Serve the gratin as a side dish for a holiday meal or as a vegetarian main dish.
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Region: French