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.
- 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
- 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.