Celeriac and Walnut Gratin
Creamy, nutty, and irresistibly comforting, this Celeriac and Walnut Gratin is a sophisticated twist on a classic side dish. Thinly sliced celeriac (also known as celery root) is simmered in a fragrant blend of heavy cream, milk, garlic, and thyme, then layered and baked to golden perfection. Topped with a crunchy Parmesan, breadcrumb, and toasted walnut crust, this gratin boasts a delightful contrast of textures that will elevate any meal. With subtly spiced notes of nutmeg and the earthy richness of celeriac, this dish is the perfect addition to your holiday table or a cozy dinner. Ready in just over an hour and serving four, it's an effortless way to impress both vegetarians and omnivores alike.
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Recipe Information
Ingredients
- 1 large celeriac (celery root)
- 250 ml heavy cream
- 250 ml whole milk
- 2 cloves garlic
- 2 sprigs fresh thyme
- 0.25 teaspoons ground nutmeg
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 50 grams grated Parmesan cheese
- 50 grams toasted walnuts
- 15 grams butter
- 50 grams breadcrumbs
Instructions
Preheat the oven to 180°C (350°F). Grease a medium-sized baking dish with butter and set aside.
Peel the celeriac and slice it thinly into 3-4mm rounds. A mandoline works well for this step.
In a medium saucepan, combine the heavy cream, milk, garlic (crushed), thyme sprigs, nutmeg, salt, and black pepper. Bring the mixture to a gentle simmer over medium heat.
Add the sliced celeriac to the saucepan and cook for 5-7 minutes, stirring occasionally, until the celeriac starts to soften slightly.
Remove the thyme sprigs and garlic from the mixture. Carefully transfer the celeriac slices to the prepared baking dish, layering them evenly.
Pour the creamy mixture over the celeriac, ensuring it covers the slices evenly.
Sprinkle the grated Parmesan cheese over the top of the celeriac layers.
In a small bowl, mix the breadcrumbs with the toasted walnuts. Spread this mixture evenly over the gratin for a crisp topping.
Bake the gratin in the preheated oven for 40-45 minutes, or until the top is golden brown and the celeriac is tender when pierced with a knife.
Allow the gratin to rest for 5 minutes before serving. Garnish with a few thyme leaves, if desired.
Nutrition Facts
Calories |
2163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.5 g | 202% | |
| Saturated Fat | 75.5 g | 378% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 366 mg | 122% | |
| Sodium | 5025 mg | 218% | |
| Total Carbohydrate | 130.1 g | 47% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 29.9 g | ||
| Protein | 55.9 g | 112% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 1276 mg | 98% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2896 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
