Celeriac and rosemary casserole.

It’s the end of december,so once again it is time for the “foodblogswap” organised by a Dutch foodblogger group on facebook. The goal of this foodblogswap is cooking something from another blog, and promoting it this way through your own blog. It’s really fun!

This month I got to cook from Ohmydish, a website from a Dutch couple living in the South of France. Their site is filled with over 1.100 recipes, and they have a Dutch and English version. Very impressive! The recipes are easy to make and relatively down to earth. Perfect for your daily cooking.

I made their Celery root and rosemary casserole, and adjusted the recipe to my liking. I used a béchamel instead of cream, to make it a bit lighter.

Ingredients:

  • 1/2 small celeriac
  • 3 carrots
  • 5 medium-sized waxy potatoes
  • 1 large onion
  • 3 garlic cloves
  • 1 sprig of rosemary
  • 50 g butter
  • 2 tbsp. flour
  • 300 ml milk
  • pepper and salt to taste
  • 200 gram grated cheese (Emmental)
  • 2 tsp. homemade vegetable stock powder
  • a pinch of nutmeg

Method:

  • Preheatyour oven at 180°C.
  • Cut the celeriac, carrots and potatoes in small cubes.
  • Blanch the celeriac and carrot cubes.
  • Cook the potato cubes in light salted water for a few minutes, just to soften them up before going in the oven.
  • Finely chop the onion and the garlic cloves.
  • Melt some butter in a skillet and sauté the chopped onion until soft.  Add the minced garlic and sauté for a minute or two.
  • Sprinkle the flour over the onions and garlic, and give it a good stir.
  • Stir in milk and vegetable stock powder, and cook until thickened.
  • Finely chop the rosemary and add to the sauce. Remove from the heat.
  • Add nutmeg and season to taste with salt and pepper.
  • Use your immersion blender to purée the sauce, add the grated cheese and stir until the cheese is melted.
  • Combine the sauce with the blanched vegetables and pre-cooked potatoes.
  • Put in an oven dish, sprinkle with some grated cheese and place in the oven for about 40 minutes until golden brown.

 

celeriac potato casserole