2 lb celeriac, scrubbed & clean
1 lemon
1/2 cup chicken stock
1 tbsp vegetable oil
2 scallions trimmed & chopped
2 tbsp flour
1/2 cup milk
1/2 cup grated gruyere cheese
1/2 tsp grated nutmeg
1/4 tsp salt
1/8 tsp pepper
2 tbsp grated parmesan
1 tsp paprika
Directions
Squeeze the juice of the lemon in a large bowl of cold water. Peel the
cereliac and cut it into 1/4-inch-thick slices. To keep them from
discoloring, drop the slices into the water as you work.
Drain the slices put them into a saucepan add the stock. Bring to
boil and simmer over medium heat until the cereliac is tender, 10 to
12 minutes. Keep the liquid.
Preheat the broiler.
To prepare the sauce, first heat the oil in a small saucepan over
medium heat, add the scallions and cook them until they are soft. (2
~ 3 minutes) Whisk the flour, cook one minute. Whisk the milk. Spoon
the liquid from the boiled cereliac and add it to the saucepan. Cook
the mixture whisking constantly until it thickens, about one minute.
Stir in the Gruyere, nutmeg, salt and pepper.
Place carefully the slices of cereliac in a gratin dish. Pour the
sauce over them. Scatter the Parmesan over and sprinkle with paprika.
Broil the dish until the top turns golden - about 2 minutes.
Enjoy!
Serge Demers
Servings: 8 servings
Cereliac Gratin Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
We can follow the history of written recipes back into distant history, in fact as far as the ancient Egyptians, and quite possibly further than that. Having said that, mostly, these early recipes were just basic pictorial recipes for preparing meals.
In fact, the most ancient recipe found, according to historians is a collection of stone tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful and blissful. Later on, in The time of the romans around 25BC a man called Apicius compiled some documents showing how to cook the recipes prepared by wealthy roman citizens. In his scrolls, he tells us how the roman meals were split into hors d`oeuvre, entrees and desserts, something that is very familiar to us today. This early Roman chef describes how the Romans were skilled in the use of a wide range of spices and herbs, including many that are still in use today for example bay, mint and dill. Later, we have two books dating from the fourteenth century - one book entitled `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these two books are unconnected to the indian food that is familiar to us all today, but instead recipes for the types of meals prepared by the chefs of the nobility of those days. Later, in the fifteenth century, people returning from the crusades brought back many foods and herbs from Arab countries, including parsley, basil and rosemary. These new foods and spices led to a torrent in publications on food, most of which are kept safe in private collections. By the time we get to the 1900s, cookbooks are in high demand, mostly as a result of more people being able to read, more leisure time and a general increase in wealth. |
We hope you enjoy this Cereliac Gratin recipe.
