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How do you make baked celery? Here is the recipe for grated celeriac

Baked celeriac au gratin

Baked celeriac au gratin: here's how to prepare an excellent side dish based on celeriac and béchamel. Perfect to accompany main courses of meat of all kinds.

If you don't know how to use celeriac but you are intrigued by this ingredient, the recipe for celeriac au gratin in the oven is the one for you. Celery prepared following this recipe is perfect to accompany and flavor second courses of meat, but also as a single dish and can be stored in the refrigerator for a maximum of two days. Let's see how it's prepared now!

Baked celeriac au gratin
Baked celeriac au gratin

Baked celery recipe preparation

  1. Start by cleaning the celeriac: remove the peel and the final part and then cut it into slices.
  2. Place a pot of lightly salted water on the fire and blanch for 5 minutes.
  3. Drain the celery and let it cool.
  4. Now move on to the assembly of the ingredients. Take a large baking dish and on the bottom make a first layer with the béchamel.
  5. Place the celeriac slices on top, overlapping them slightly and cover with the grated Parmesan and breadcrumbs. Continue in this way until you finish the ingredients at your disposal.
  6. Bake in a preheated oven at 180°C and cook for 20 minutes .
  7. Remove from the oven and let it cool for a few moments before serving, enjoy your meal!

If you prefer to use celery sticks you can follow the same recipe, replacing the celeriac to prepare excellent baked celery sticks. This preparation can be made with many other types of vegetables, such as cauliflower for example.


We recommend keeping the recipe in the fridge for a maximum of 1-2 days , preferably well covered in plastic wrap or in a special container with a lid.

READ ALSO: Celeriac flan: the side dish rich in taste

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