Celery Root Gratin (Sedano Gratinato)
Instructions
Peel and wash the celery in plenty of water.
Thinly slice them up, put them in a large pan with 40 g butter, salt, flavour.
Moisten with half a glass of water, cover and simmer at moderate heat stirring occasionally.
Meanwhile, in a saucepan heat 2 tablespoons of olive oil and dry the sliced onion to veil.
Add the tomatoes, add salt and pepper, cover and cook the sauce for 30 minutes.
Meanwhile prepare a béchamel sauce with milk, flour and 30 g of butter.
When it is ready add a tablespoon of grated cheese.
Veiled a baking dish with the butter, make a first layer of celery, sprayed with the tomato sauce, sprinkle with grated cheese, a layer of bechamel, one of celery.
Keep it up until exhaustion ingredients and ending with the sauce.
Au gratin in a preheated oven at 200 degrees for about 20 minutes.
Serve.
Ingredients and dosing for 4 persons
- 4 celeriac
- 500 g of peeled tomatoes
- 1 cipollina
- 80 g of butter
- 40 g of flour
- 50 cl of milk
- 40 g of grated cheese
- 2 tablespoons of olive oil
- Salt
- Pepper