Gratin Ardéchois

Cost	Serving	Preparation	Cooking
	4	xx minutes	xx minutes

Preparation:


• Peel the root celery and cut into slices about 0.5 inch thick.
• Cook in boiling salty water for 15 minutes. Strain carefully.

• Line the bottom of a gratin dish with half the slices of celery, add pepper, and sprinkle with butter cut in very small pieces.
• Cover with Clément Faugier chestnuts purée, then sprinkle with the remaining butter.
• Make another layer of the remaining slices of celery, pour in the meat gravy, and sprinkle with grated cheese.

• Cook in moderate oven for 5 to 7 minutes until golden brown.


© Clément Faugier
All rights reserved
Used by Cooking2000 with Clément Faugier's permission
Chemin du Logis du Roy, Privas, France