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🍲 Creamy Parsnip Celery Root Gratin

420 kcal · 60 min · 4 servings

Ingredients

• 500 g Parsnips
• 400 g Celeriac
• 2 Stück Onions
• 40 g Butter
• 300 ml Heavy cream
• 100 g Emmental cheese, grated
• 1 Prise Nutmeg, ground
• nach Belieben Salt and pepper

Instructions

1. 1. Preheat the oven to 180 degrees Celsius.
2. 2. Peel the parsnips and celeriac. Slice them very thinly (approx. 3 mm thick).
3. 3. Dice the onions finely. Melt the butter in a pan and sauté the onions until translucent.
4. 4. Add the vegetable slices to the pan and toss with the butter. Add the cream, nutmeg, salt, and pepper, and cook for 3 minutes over medium heat.
5. 5. Transfer the mixture to a baking dish. Sprinkle half of the cheese on top.
6. 6. Bake the gratin for 35 minutes in the oven until the vegetables are tender.
7. 7. Sprinkle the remaining cheese on top and bake for another 10 minutes until the surface is golden brown and crispy.

Nutrition per serving

• kcal: 420
• Protein: 14 g · Fett/Fat: 28 g · Carbs: 32 g