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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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.