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Celery Root and Chestnut Gratin with Parmesan Crisp
Celery Root and Chestnut Gratin with Parmesan Crisp

Celery Root and Chestnut Gratin with Parmesan Crisp
A sophisticated gratin featuring seasonal celery root and chestnuts, topped with a crispy parmesan crust.
Celery Root and Chestnut Gratin with Parmesan Crisp
Ingredients:
1
Servings
  • 200
    g
     Celery root
  • 150
    g
     Chestnuts
  • 2
    item
     Shallots
  • 2
    clove
     Garlic
  • 1
    tbsp
     Thyme
  • 100
    ml
     Vegetable broth
  • 50
    g
     Parmesan cheese
  • 15
    ml
     Olive oil
  • 0.5
    tsp
     Nutmeg
Preparation Time: 25 minutes
Cooking Time: 45 minutes
Celery Root and Chestnut Gratin with Parmesan Crisp
Instructions:
  1. Preheat oven to 180°C (350°F).
  2. Peel and dice the celery root into 1-cm pieces. Blanch for 2 minutes and drain.
  3. In a large bowl, combine the blanched celery root, cooked chestnuts, finely chopped shallots and garlic, thyme, and vegetable broth. Season with salt and nutmeg.
  4. Toss everything gently to coat.
  5. Transfer the mixture to a greased oven-safe dish.
  6. In a separate bowl, grate the Parmesan cheese, drizzle olive oil and mix well.
  7. Evenly sprinkle the Parmesan mixture over the celery root and chestnut mixture.
  8. Bake for 40-45 minutes, or until the gratin is golden brown and bubbling. The parmesan should be crisp on top.
  9. Remove from oven and let rest for 10 minutes before serving.
Nutrition Per Serving 568 g Per 100g
Energy 703.2 kcal 124 kcal
Protein 27.4 g 4.8 g
Fibre 14.4 g 2.5 g
Salt 1.8 g 0.3 g
Sugar 9.9 g 1.7 g
Carbohydrates 101.7 g 17.9 g
Fat 21.5 g 3.8 g
Environmental Per Serving 568 g Per 100g
CO2 1.3 kg 0.2 kg
Water 0.5 l 0.1 l
  • 200
    g
     Celery root
  • 150
    g
     Chestnuts
  • 2
    item
     Shallots
  • 2
    clove
     Garlic
  • 1
    tbsp
     Thyme
  • 100
    ml
     Vegetable broth
  • 50
    g
     Parmesan cheese
  • 15
    ml
     Olive oil
  • 0.5
    tsp
     Nutmeg
1
Servings
0

Preheat oven to 180°C (350°F).

Peel and dice the celery root into 1-cm pieces. Blanch for 2 minutes and drain.

In a large bowl, combine the blanched celery root, cooked chestnuts, finely chopped shallots and garlic, thyme, and vegetable broth. Season with salt and nutmeg.

Toss everything gently to coat.

Transfer the mixture to a greased oven-safe dish.

In a separate bowl, grate the Parmesan cheese, drizzle olive oil and mix well.

Evenly sprinkle the Parmesan mixture over the celery root and chestnut mixture.

Bake for 40-45 minutes, or until the gratin is golden brown and bubbling. The parmesan should be crisp on top.

Remove from oven and let rest for 10 minutes before serving.

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