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Apple and celery gratin

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Ingredients for 2 servings:

  • 300 g potato(s) (waxy)
  • 300 g celeriac
  • 1 lemon(s) (juice)
  • 2 apples
  • 125 g cream
  • 1 tsp tarragon (dried)
  • salt and pepper
  • 2 tbsp bacon (finely diced)
  • nutmeg
  • Fat for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the potatoes and boil in salted water until tender. Peel and slice. Trim and peel the celery and slice thinly. Blanch the slices in boiling lemon water (juice of 1/2 lemon) for about 1 minute and drain. Wash and dry the apples, cut into wedges, remove the cores, and drizzle with lemon juice. Grease a baking dish well and arrange the prepared ingredients in alternating rows, tiled, and season with pepper. Whisk the cream with salt, herbs, and nutmeg and pour over the mixture. Bake in a preheated oven at 200°C for 15 minutes. Fry the bacon cubes in a pan until crispy and sprinkle over the gratin.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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