Celeriac is an unappreciated vegetable.
Sure. It’s a little ugly. And it’s certainly not winning any beauty awards. But looks don’t matter…right?
With a little scrubbing and some light trimming this little root vegetable turns out to be a beauty.
I decided the celeriac would make an excellent gratin so I thinly sliced it and gave it a whirl.
Luckily, it turned out delicious. You should try it too….Enjoy!!!
1 1/2 pounds celeriac (also called celery root) - thinly sliced
1 tablespoon fresh thyme
Salt and pepper - to taste
1 teaspoon garlic powder
Fresh grated nutmeg - just a little pinch
3/4 cup heavy cream
2 tablespoons parmesan cheese
Source: Nutmeg Nanny
Preheat oven 400 degrees
Mix all ingredients, except 1 tablespoon parmesan cheese, and add to baking dish. Top with remaining parmesan cheese and bake for 30 minutes until soft and fully cooked.