Mary Miso - Recipes for every day - Cookbooks
Hazelnutz crust:
25g bread crumps
30g ground hazelnuts
½ bunch of thym
50g grated parmesan
2 table spoons olive oil
Gratin:
1200g celery
300ml full cream
300ml milk
2 cloves of garlic, chopped
3 sprigs of thyme
1 pinch of ground nutmeg
salt and pepper
For a gratin dish of 25 x 30 cm
Preheat oven to 180°C.
Hazelnut crust: Mix bread crumbs and ground hazelnuts. Roast 8 minutes in the oven until golden. Let cool down. Mix with the other ingredients:
Gratin: Peel celery and cut into 8 pieces. Cut pieces into 3mm thick slices.
In a pan bringt cream, milk, chopped garlic and thyme sprigs to boil. Season with nutmeg, salt and pepper. Add celery. Remove thyme sprigs. Bake in a gratin dish 1 hour.
Sprinkle hazelnut mixture over celery and bake for another 10 minutes.
