Celery au Gratin

5 steps

From Salvador Dali's cookbook, "Les Diners de Gala"

Updated at: Fri, 07 Jun 2024 23:24:59 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories1722.5 kcal (86%)

Total Fat110.4 g (158%)

Carbs86.9 g (33%)

Sugars21.8 g (24%)

Protein100.6 g (201%)

Sodium1444.9 mg (72%)

Fiber15.5 g (56%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2celery roots

peeled and cut into pieces

2onions

2 cupswater

4 Tbspheavy cream

Instructions

Step 1

When you buy the celery roots see that they are heavy; otherwise, they may be hollow.

Step 2

Peel the roots and place them in a saucepan with the potatoes and the onions.

Step 3

Add water, salt, and pepper, bring to a boil and cook for 20 minutes. At the end there should be very little water but be careful not to let the bottom stick. Strain the vegetables, mix them with the heavy cream, and complete the seasoning with a dash of nutmeg.

Step 4

Pour this puree into a baking dish. Make 6 holes on the surface and widen them enough to be able to break an egg into each of these holes. Slide the eggs into place carefully so as not to break the yolks. Add a pinch of salt and sprinkle with grated cheese.

Step 5

Bake at 425°F for 10 minutes. The eggs remain soft, and mixed with the puree, they are delicious.