Celeriac au gratin

Celeriac au gratin

Total: 30 Min. | Active: 30 Min.
vegetarian, gluten-free, Low Carb
Nutritional value / person: 211 kcal
, Fat: 16 g
, Carbohydrate: 8 g
, Protein: 8 g

Ingredients

2 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Celeriac

1 celeriac, cut into approx. 1 cm slices
1tbsp olive oil
¼tbsp rosemary needles, finely chopped
¼tsp salt
a little pepper

To roast

150g soft goats' cheese
½tbsp liquid acacia honey
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How it's done

Celeriac

Place the celeriac on a tray lined with baking paper, brush with oil, sprinkle with half of the rosemary, season.

To roast

Approx. 15 mins. in the upper half of an oven preheated to 200°C. Remove, spread the cheese on top of the celeriac, cook for a further 10 mins. Drizzle with honey, sprinkle the remainder of the rosemary on top.

Good to know
Serve with: Toasted garlic bread

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