gratin de légumes

CRISTEL’s selected vegetable gratin combines celery root and stalk celery with eggs, Emmental and fromage blanc. This cookware-maker version cooks covered on the hob and finishes with breadcrumbs and chopped parsley.

The vegetables are washed and the celery root peeled and coarsely grated. Stalk celery and garlic are sliced, while spring onions are finely cut.

Olive oil heats in the cooking pot, where spring onions and garlic sauté briefly. Both celery preparations are added and seared until they begin to colour.

Eggs are beaten with the selected fromage blanc and grated Emmental, then seasoned and poured over the mixed vegetables. The covered pot cooks gently before breadcrumbs and chopped parsley finish the dish.

CRISTEL offers small cubes of fresh salmon as an optional addition. It also suggests using the stalk celery’s leaves in a separate accompanying salad, keeping that option apart from the cooked gratin.