Name: Celery gratin with pears and blue cheese
Prep time: 10 min
Cook time: 35 min
Total time: 10 min
Yield: 4
Cuisine: International
Ingredients: 1.25 lbs celery root; 2 pears; 7 oz blue cheese; 1.75 oz bacon; 0.25 tsp nutmeg; 0.5 tsp dried thyme; 0.5 cup vegetable stock; 3 tbsp butter; 3.5 oz ground almonds; salt; butter for greasing; pear slices for garnish

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Pre-heat the oven to 180°C/350°F. Roughly slice celery root and grate it into a bowl, together with the pears. Dice bacon.

Add nutmeg and dried thyme and season with salt. Add bacon and mix thoroughly. Grease a baking dish with some butter.

Add the mixture of celery root, pears, and bacon to the baking dish. Pour vegetable stock evenly over it. Crumble blue cheese and distribute crumbled blue cheese, butter, and ground almonds over the celery root-pear mixture.

Bake at 180°C/350°F for approx. 35 – 40 min., increasing the temperature to 200°C/400°F for the last 10 min. Garnish with pear slices and enjoy!

Celery gratin with pears and blue cheese

An okay dish, possibly better as a side than a main course. If I make it again, I'll have to make sure to drain some of the liquid from the celery and pears, as the gratin turned out very wet.

Tasty, but dissatisfying texture.

Ingredients go very well together, but creme fraiche and maybe grated cheese are missing. Celery wasn't done after baking. So I would definitely pre-cook celery.

I interpreted the dish a little differently by not grating the pears and celery, but cutting them into thin slices and blanching the celery a bit. I mixed the broth with creme fraiche and poured it over the layered vegetables. I left out the bacon in the pan, caramelized it with a little apple and pear syrup and added the almonds at the end, creating a kind of “bacon crumble”. Thank you for the great inspiration! The casserole was delicious!

I first fried the bacon cubes and took sliced slices instead of the ground almonds (eye eats too). It tasted great!

Celery gratin with pears and blue cheese

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Enjoy your meal!

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