Celery and carrot gratin

Name: Celery and carrot gratin
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg Carrots; 1.4 kg Celeriac; 3 discs (approx. 100 g) cooked ham; 3 Stem(s) Parsley; 25 g Butter or margarine; 25 g Flour; 125 ml Milk; 125 ml Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 75 g Comté cheese; 150 g Lamb's lettuce; 1 Small head Frisée salad; 5 TABLESPOONS White wine vinegar; 7-10 Tbsp Sugar; 5 TABLESPOONS Sunflower oil

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg Carrots
1.4 kg Celeriac
3 discs (approx. 100 g) cooked ham
3 Stem(s) Parsley
25 g Butter or margarine
25 g Flour
125 ml Milk
125 ml Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
75 g Comté cheese
150 g Lamb's lettuce
1 Small head Frisée salad
5 TABLESPOONS White wine vinegar
7-10 Tbsp Sugar
5 TABLESPOONS Sunflower oil

Directions

1
Peel and wash the carrots and cut them diagonally into thin slices of about 0.3 cm. Celery peel, wash and halve. Cut celery halves into approx. 0.3 cm thin slices. Blanch carrots and celery one after the other in boiling salted water for about 3 minutes, then rinse with cold water. Place the vegetables in rows and roof tiles in a large casserole dish. Cut the ham into pieces and place between the vegetables.
2
Wash the parsley, dab dry and chop the leaves. Melt the fat in a saucepan. Dust with flour and sweat for 3-4 minutes. Stir in milk and stock. Bring sauce to the boil while stirring and simmer for about 5 minutes. Remove 1/2 teaspoon of the chopped parsley. Stir the rest into the sauce and season to taste with salt, pepper and nutmeg. Pour the sauce into the casserole dish with the vegetables. Coarsely grate the cheese and spread on the gratin. Bake the gratin in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes until the cheese is golden brown. Clean the lamb's lettuce and wash thoroughly. Clean and wash frisée lettuce and pluck into bite-sized pieces.
3
Pour the sauce into the casserole dish with the vegetables. Coarsely grate the cheese and spread on the gratin. Bake the gratin in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes until the cheese is golden brown. Clean the lamb's lettuce and wash thoroughly. Clean and wash frisée lettuce and pluck into bite-sized pieces. Season the vinegar with salt, pepper and a little sugar and fold in the oil. Mix the salad with the vinaigrette. Sprinkle gratin with the chopped parsley and serve with the salad