Celery root is a versatile root vegetable that has a subtle celery flavor.
1 celeriac (celery root)
1 clv garlic
1⁄2 c milk
1⁄3 c cream (heavy cream, double cream)
1 T butter (diced)
1⁄2 c cheese (grated)
1 spr rosemary
- Heat milk, cream, diced celery root, garlic, and rosemary in a pan over a medium heat until the liquid starts boiling.
- Reduce heat and simmer until celery root is tender, about 15 minutes.
- Add butter and half the grated cheese to the pan, mix and season to taste.
- Transfer to an oven proof dish and broil until the cheese melts and begins to turn brown. As an alternative, bake for 30 minutes in an oven pre-heated to 400°F (200ºC).
- Serve hot.
Emmental cheese, or Emmentaler, goes well with celery root.
Celery root is also known as celeriac.