Simplicious

Carrot and celery remind me of my adolescence year when I used to make hair masker out of them. I still can remember my best friend back then  told me that my hair smelled like soup .

Now days I cook a lot with carrot but not with celery,  celery for me has such a strong aroma and too peppery, so I like to use parsley instead.

When Scott from Real Epicurean informed me that this month “In The Bag” event’s theme is Detox  recipe with the use  of  carrot , celery, and beetroot, I sort of have no choice but to include celery, because for me beetroot is stranger than celery…hehe.

So, here is my attempt of a healthier cooking.

Carrot and Celery Gratin

Ingredients

• 3 medium carrots, finely grated
• 1 big celery root, chopped +/- 1 cm
• 1 cup milk
• 1 cup bread crumbs
• 1 cup shredded mozzarella cheese
• salt
• pepper

Directions

1. Heat oven for 180′ C
2. Mix all ingredients except the cheese in bowl, add salt & pepper to the taste
3. Put the mix in ramekins
4. Baked for 30 mins
5. Add the cheese on top and bake for another 15 mins
6. Serve it warm