From 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.