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Celeriac Gratin With Blue Cheese and Bacon

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)34.4621
Energy (kCal)1452.0058
Carbohydrates (g)92.8098
Total fats (g)107.44
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 180C/350°F Peel and quarter the celeriac, and cut it into 1/4in slices. Cut the parsnips into 1/4in slices, too. Butter a gratin dish around 10in x 7in x 2.5in in size. Put half the celeriac in an overlapping layer in the bottom, sprinkle on a little salt, pepper, a few grinds of nutmeg and some thyme. | 2. Dot with a few scraps of butter, then add the parsnips in one layer and season as with the celeriac. Top with another layer of celeriac. Pour over the broth and cream, and cover tightly with foil. Bake for 40 minutes, until the vegetables are tender and most of the liquid has been absorbed. If it's still a little soupy, uncover and bake until most of the broth has evaporated. | 3. While the vegetables are cooking, fry the bacon in a dry pan until just crisp. Cool and toss in a bowl with the cheese. Scatter this over the top of the gratin, turn up the heat to 200C/400F, and cook for a further 15 minutes, until the top is golden and bubbling. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    celeriac 1 peeled - - - -
    parsnip 10 ounces peeled 212.6212 51.0007 3.4019 0.8505
    butter 1 ounce unsalted 161.595 7.4249 5.0491 13.607999999999999
    salt black pepper ground 75.65 0.0 16.83 0.425
    nutmeg 1 pinch 0.7219 0.0678 0.008 0.0499
    thyme leave 1/2 teaspoon 75.65 0.0 16.83 0.425
    vegetable broth 1 cup 162.36 26.322 5.9532 3.8376
    heavy cream 3 tablespoons 153.0 1.2329999999999999 1.278 16.236
    streaky bacon 3 ounces unsmoked cut 75.65 0.0 16.83 0.425
    blue cheese 5 ounces mild crumbled 686.0577 6.7614 1.9419 72.433

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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