Carrot and Celery Gratin
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
- Heat oven for 180′ C
- Mix all ingredients except the cheese in bowl, add salt & pepper to the taste
- Put the mix in ramekins
- Baked for 30 mins
- Add the cheese on top and bake for another 15 mins
- Serve it warm
6 comments so far
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Hey, you wimped out of trying the beetroot! Heh, it’s still a great recipe. I’m determined to convince you of how delicious beetroot can be, though
I would never have thought to use carrot and celery in my hair! Other than the missing beetroot, this dish looks wonderful.
oh, I forgot about this event (Sorry Scott!!). This looks yummy!
I think they sound and look like a lovely side dish!
LL
I’m playing around with a tomato based sauce that calls for carrots and celery. I’ll have to let you know how it turns out!
Your recipe looks great! I’ll have to give it a try (then maybe my kids will actually eat their celery!) Will you be sharing you hair mask recipe? (hint, hint)?