The classic version of this French dish is made with potatoes, but for the Easter table, celery dauphinoise would be perfect.
Truffle flavored celery dauphinoise
8 servings, cooking: 1 hr 15 min.
What you need:
2 kg of celery root.
1 litre of cream 30-35%
200g butter
100g grated parmesan cheese
20 ml of truffle olive oil
1 pinch of freshly grated nutmeg
salt, black pepper
What to do:
1. Peel the celery and cut into very thin slices (2-3 mm). Slice 180g of cold butter into thin slices.
2. Grease a large deep baking dish with the remaining butter and start layering the celery in layers, slightly overlapping.
3. Lightly salt and pepper each layer of celery, and brush with butter plates. Drizzle with truffle oil.
4. Fill celery with lightly salted and nutmeg seasoned cream. Preheat the oven to 180°C. Cover with foil and place in the oven for 40 minutes.
5. Remove the foil, sprinkle the celery with cheese and return to the oven (you can turn on the grill). Bake until a ruddy cheese crust forms. Serve immediately.