A vegetarian celery root and rosemary casserole. It's filling and creamy, with a crunchy cheese layer for even more perfection!
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FILL the medium-sized pan with water and salt and bring to a boil. PEEL the potatoes and chop them into cubes. COOK the potato cubes for about 5 minutes, only a quick pre-cooking before they go into the oven.
PEEL the carrot and celery root, rinse them and then also chop them into cubes. PEEL and finely chop the onion and garlic cloves. COAT the oven dish with butter.
HEAT a bit of butter in the large skillet and COOK the carrot first. Then after about a minute, also ADD the onion. After another 2 minutes also the garlic and celery root.
Shortly cook it all together and SEASON with pepper and salt. COMBINE the mixture with the potato cubes and then DIVIDE over the oven dish.
PRE-HEAT the oven to 180 degrees Celsius or 350 degrees Fahrenheit. COMBINE the eggs and cream. Finely CHOP the rosemary and also add it to the cream mixture along with some more pepper and salt.
POUR the cream mixture into the oven dish and finish it off with a layer of grated cheese. BAKE in the oven for about 40 minutes, or until the cheese is beautiful golden brown and the cream mixture is firm.
GARNISH with some more chopped rosemary if you like, enjoy!
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