Celeriac gratin with apple and walnuts

Name: celeriac gratin with apple and walnuts
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Dutch
Ingredients: 800 g crumbly potato; 1 celeriac; 3 bunch onion; 2 jazz apple; 200 g cream brie 60; 200 ml cooking liquid; 1 vegetable stock; 125 g creme fraiche; 60 g unroasted walnuts

Casserole of potatoes, celeriac, brie, walnuts and spring onions.

Ingredients

Kitchen Stuff

1 puree tamper
1 baking dish (20 x 30 cm)

Directions

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