Grateng med sellerirot – Celery root (celeriac) bake
April 26, 2021
Celery root is used a lot in the Norwegian kitchen, and just the smell of it will make me hungry. My experience when I lived in rural USA was that it can be a bit hard to find in the stores, but would be worth looking around for! It’s also known as celeriac.
This bake is a wonderful recipe to make if you want a meat free dinner, but also makes a great side dish!
Yield: 6 servings
Grateng med sellerirot - Celery root bake
Celery root gives this bake a delicious flavor! A great option for a meat free dinner, or a wonderful side dish.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour15 minutes
½ celery root.
300 grams / 10.5 oz potatoes (Preferably a mealy type).
1 Parsnip or parsley root.
3 dl cream.
150 g grated cheese.
1 teaspoon salt
½ teaspoon pepper
Butter to grease the pan.
Cut celery root, potatoes, carrots, and parsnip/parsley root in thin slices - a mandolin is great to use if you have it.
Place a sheet of baking paper at the bottom of a oven proof bakeware dish and grease the edges of the dish with butter.
Lay the sliced vegetables layer wise in the dish.
Whip together cream, eggs, cheese, salt, and pepper. Pour the mixture over the vegetables.
Place dish at the bottom of the oven in a preheated oven at 180C/350F for about an hour.
Ready to serve! If served on it's own it is great with some good bread served next to it.