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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 35%
2Eggs (M)
20gDried cèpes
Pepper and salt
100mlMilk
60gButter
1kgCeleriac (cleaned and diced)
100gÉpoisses
120gBrioche bread
Pepper and salt
1units.theelepelGarlic puree
1units.eetlepelOlive oil
cashew nuts
Thyme
Époisses
Preparation
- Cook the celeriac in salted water until tender.
- Wash the dried ceps carefully to remove any sand.
- Put the milk, cream, butter, Époisse, and ceps in a pan.
- Heat over low heat, without boiling, until the cheese is fully melted and the mushrooms are soft.
- Puree the celeriac into a smooth mash and add the milk mixture with the mushrooms.
- Blend everything into a creamy purée and season with pepper and salt.
- Add the eggs and mix well.
- Spoon the mixture into an oven dish and continue as per the recipe.
- Pulse the bread into crumbs in the food processor.
- Add the oil, garlic, pepper, and salt. (Optionally, briefly toast the crumble for extra flavor.)
- Spoon some Époisse cheese over the celeriac.
- Sprinkle the brioche crumbs on top.
- Place in the oven at 180°C and bake for about 10 minutes.
- Serve with picked thyme and chopped cashew nuts.
