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Celeriac gratin with apple and walnuts
Casserole of potatoes, celeriac, brie, walnuts and spring onions.
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Ingredients
Directions
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Peel the potatoes and cut into equal pieces. Put in a large pan and boil in water with salt, if necessary, for 20 minutes.
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Meanwhile, peel the celeriac, cut into equal pieces and add the last 10 minutes to the potatoes.
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Preheat the oven to 200 ºC.
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Cut the spring onion into rings.
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Cut the apples with peel and cores (without seeds) into wafer-thin slices.
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Cut the brie into thin slices lengthwise.
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Drain the potato and celeriac and collect the cooking liquid.
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Crumble the bouillon tablet and dissolve in the moisture.
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Return to the potato and celeriac, add the crème fraîche and stamp into a coarse puree.
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Put half of the spring onions.
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Divide the mixture over the baking dish and spread the apple, brie and walnuts over it.
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Bake for about 15 minutes in the middle of the oven. Sprinkle with the rest of the spring onion.
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Nutrition
630Calories
Sodium40% DV960mg
Fat55% DV36g
Protein38% DV19g
Carbs17% DV50g
Fiber56% DV14g
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