Starter

Millefeuille of celeriac gratin, ricotta cheese, spinach and parmesan chips

Ingredients

Fresh celeriac 300 gr.
Ricotta cheese 120 gr
Fresh spinach 100 gr.
Grated Parmesan Cheese 150 gr.
Butter 40 gr.
Breadcrumbs 10 gr.
Nutmeg to taste
Salt to taste
Pepper to taste

Cooking time:

45 min.

Number of person:

Difficulty:

Medium

Course:

Diet:

Time:

Cooking method:

Type of product:

Perfect for:

Chef:

Step 1

Peel celeriac and slice thinly.
Using a round 8-diameter ramekin cup cup the slices in order to have 16 perfect circles. Steam the rounds at 100° for 5 minutes, then cool in water. Shred the rest of the celeriac with a knife and brown in a pan with 10 g butter for 5 minutes, adjust for flavor and pour into a bowl.

Step 2

Pour in ricotta and 80 g Parmesan cheese, mix well and add a pinch of nutmeg and salt. Pour into a pastry bag and store in the refrigerator.

Saute spinach in a hot pan with 5 g butter and cook for 1 minute, adjust for flavor and let cool. Drain the celeriac slices and pat dry with a paper towel. Butter a glass baking dish and lay the first slice of celeriac in it. Dress the first circle with the ricotta and lay a clump of spinach on top.

Step 3

Repeat 2 times and finally lay the last slice of celeriac on top. Brush with melted butter and sprinkle with bread and remaining Parmesan cheese. Bake in oven multistep mode: the first step 190° in traditional fan assisted mode for 5 minutes and then the second step in grill mode at 180° for 3 minutes.

Parmesan chips

Step 4

Scratch the parmesan rind on the outside and cut it into 2x2 cm cubes, lay them on a glass tray and bake in microwave mode at maximum power for about 1 minute.

Remove from the oven and place on a serving dish and garnishing with parmesan crust chips.