Apple and celeriac gratin with mozzarella
Ingredients for Apple and celeriac gratin with mozzarella
| Amount | Ingredient |
|---|---|
| 8 St | Celery |
| 400 grams | Potatoes |
| 2 large | Apples |
| 2 tbsp | Crème fraiche |
| 1 pc | (125 g) mozzarella |
| something | Salt |
| something | Cayenne pepper |
Apple and celeriac gratin with mozzarella Directions
Trim and wash celery stalks, cut into bite-size pieces and cook until al dente in boiling salted water about 12 to 15 minutes. Remove and drain. Make 200 ml of water, cook the celery aside.
Peel potatoes, wash and cook in boiling salted water about 25 minutes. Then drain, cool and cut into about 1 / 2 inch thick slices. Wash and quarter apples, cut out core and cut fruit into columns. Celery with the potatoes and apples in a greased baking dish.
The celery-cooking water with the crème fraîche, stir, season with salt and cayenne pepper and pour over the casserole. Mozzarella cut into slices, spread out. Bake in a preheated oven (200 degrees C) in about 20 minutes until golden brown topping. Then serve immediately.
