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Gratinated celeriac & cèpes

Velvety celeriac purée with cèpes and Époisse, gratinated with brioche, cashew nuts, and thyme for a rich, earthy taste sensation.

Recipe for about 10 to 12 people.

What is a main course without a side dish that shines? Exactly, incomplete. Give side dishes their well-deserved moment in the spotlight.

Ingredients

100mlCream
2Eggs (m)
20gDried cèpes
Pepper and salt
100mlMilk
60gButter
1kgCeleriac (cleaned and diced)
100gÉpoisses

120gBrioche bread
Pepper and salt
1Garlic puree
1Olive oil
cashew nuts
Thyme
Époisses

Preparation

  1. Cook the celeriac in salted water until tender.
  2. Wash the dried ceps carefully to remove any sand.
  3. Put the milk, cream, butter, Époisse, and ceps in a pan.
  4. Heat over low heat, without boiling, until the cheese is fully melted and the mushrooms are soft.
  5. Puree the celeriac into a smooth mash and add the milk mixture with the mushrooms.
  6. Blend everything into a creamy purée and season with pepper and salt.
  7. Add the eggs and mix well.
  8. Spoon the mixture into an oven dish and continue as per the recipe.

  1. Pulse the bread into crumbs in the food processor.
  2. Add the oil, garlic, pepper, and salt. (Optionally, briefly toast the crumble for extra flavor.)
  3. Spoon some Époisse cheese over the celeriac.
  4. Sprinkle the brioche crumbs on top.
  5. Place in the oven at 180°C and bake for about 10 minutes.
  6. Serve with picked thyme and chopped cashew nuts.