Gratin of celeriac and port salut

Name: gratin of celeriac and port salut
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: French
Ingredients: 1 celeriac; 1 bin mushroom melange 200 g; 1 tablespoon thyme pouch a 15 g; 1 toe garlic; 4 tablespoons olive oil; 4 tomatoes; 1 business suit mashed potatoes 180 g; 1 package port salut paste (120 g)

A tasty French recipe. The vegetarian main course contains the following ingredients: celeriac, mushroom melange (200 g), thyme (bag of 15 g), garlic, olive oil, tomatoes, mashed potatoes (180 g) and port salut (slices (120 g)).

Ingredients

Kitchen Stuff

oven dish

Directions

Preheat the oven to 180 ° C.
Peel celeriac, wash and cut into thin slices.
Season celery in a large pan with water and salt for 5 minutes.
Drain and rinse with cold water.
Mushrooms with thyme and pressed garlic should be baked briefly in olive oil in frying pan, season with salt and pepper.
Cut tomato into slices.
Prepare the puree according to directions on the packaging.
Grease the baking dish with olive oil.
Make layers with all ingredients: celeriac, puree, mushrooms, tomato.
Continue until everything is exhausted.
Place Port Salut on top.
Bake for about 20 minutes in the middle of the oven or until golden brown in cheese.
Serve with green salad..

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Nutrition

390Calories

Sodium0% DV3.015mg

Fat26% DV17g

Protein32% DV16g

Carbs14% DV43g

Fiber16% DV4g

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