From bigoven.com Makes 4 servings
Did a quick search for broccoli and celeriac gratin and this came up right at the top! Really perfect for this week’s share.
1 Celeriac, peeled and diced
1 bulb Fennel, frill tops removed, dice the bulb
2 TB Butter
2 TB Bread Crumbs
3 TB Flour
2 TB Parmesan
1 to 2 TB chopped fresh Parsley
7 oz Broccoli Florets (or Cauliflower or Romanesco)
2 1/2 cups Milk
Preheat oven to 350 F. Par-boil the celeriac and fennel for 6 to 7 minutes. Remove the vegetables with a slotted spoon and add the broccoli to the boiling water and par-boil for 2 to 3 minutes, then drain. Meanwhile, melt the butter in a pan, add the flour, and mix well. Add the milk gradually, stirring all the time over a medium heat until the sauce is smooth and glossy. Keep hot over a gentle heat until the vegetables are ready. Put the vegetables into a gratin dish and cover with the sauce. Sprinkle the parsley, parmesan cheese, and bread crumbs over the top. Bake for 30 minutes or until the topping is brown and crispy.