Back from a long walk through the Saxonian Switzerland a hearty and simple meal like baked celery root with olive oil and parmesan hits the right spot.

celery root gratin
(yields 4)

2 celeriacs
200g parmesan, grated
olive oil
sea salt and freshly grated black pepper

Preheat oven to 200°C.

Clean celeriacs, peel, halve and cut in fine slices

Spread olive oil onto an oven-safe dish, start layering the celery slices in a fish-scale pattern.
On each layer sprinkle olive oil, salt (sparsely), grated pepper and about a small handful of parmesan. Repeat until the celery is used up.

Finish with a top layer of olive oil and parmesan.

After 30 minutes in the oven cover with a lid or aluminium foil. Continue baking for 40 minutes more.

Serve the gratin with a big salad of the season.

📷 Saxonian Switzerland: Antje