Celeriac Roquefort gratin

Name: Celeriac Roquefort gratin
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Celery tuber (approx. 600 g); 7-10 Tbsp Salt; 300 g boiled ham in one piece; 7-10 Tbsp Pepper; 250 g Whipped cream; 150 g Roquefort cheese; 7-10 Tbsp Grease

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 Celery tuber (approx. 600 g)
7-10 Tbsp Salt
300 g boiled ham in one piece
7-10 Tbsp Pepper
250 g Whipped cream
150 g Roquefort cheese
7-10 Tbsp Grease

Directions

1
Peel and wash the celery and cut it into sticks. Steam in little boiling salted water for about 5 minutes, drain. Cut ham into cubes. Mix ham and celery, season to taste with salt and pepper and place in greased ovenproof moulds (?? litres content)
2
Boil up the cream. Crumble Roquefort and melt in it while stirring. Pour sauce over the celery and ham mix. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 20 minutes until golden brown