Tender celery root slices baked in a creamy, cheesy sauce, finished with a golden topping for a simple, flavorful side dish.
Ingredients:
- 1 2/3 pounds celery root, peeled
- 3 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1 1/4 cups whole milk
- 1 large egg
- 1 1/2 cups shredded Emmental cheese, divided
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt, adjust to taste
- 1/4 cup extra cheese for topping
Instructions:
- Preheat oven to 375°F (190°C).
- Slice the peeled celery root into 1/4-inch thick rounds. Boil in lightly salted water for about 10 minutes until just tender. Drain well and layer the slices in a greased 9×13-inch baking dish.
- In a saucepan, melt the butter over medium heat. Stir in the flour and cook 1–2 minutes to make a roux. Slowly whisk in milk until the sauce is smooth and thickened. Remove from heat and let it cool slightly.
- Mix in the egg, 1 cup of shredded Emmental, nutmeg, and salt. Pour this sauce evenly over the celery.
- Sprinkle the remaining 1/2 cup cheese on top. Bake 25–30 minutes until the top is bubbly and golden.
- Let it rest for a few minutes before serving hot.
