Braised celeriac, parsnip bechamel from Eric Trochon

Europe 1 1:18 p.m., February 04, 2023

For 4 people.

:

• ½ ball of celeriac

• 1 tbsp.

  beer

• Thyme

• Laurel

• Salt pepper

For the parsnip béchamel:

• 250g cream

• ¼ vanilla pod

Peel and cut the celery into thin wedges (about 16 slices).

Place your quarters in a large sauté pan, pour water up to it.

Add a few sprigs of thyme, a bay leaf and the butter.

Season with salt and pepper and cook for 35 to 40 minutes covered.

Peel and cut the parsnip in half lengthwise.

Remove the fibrous core from the vegetable.

Steam them for 30 minutes (if they crumble between your fingers, they're ready).

Meanwhile, prepare the parsnip bechamel: heat the cream with the scraped vanilla pod.

When it boils for the first time, turn off the heat, cover and leave to infuse.

Mix the parsnips then pour the vanilla cream over them and mix at high speed.

Depending on the desired texture, you can add hot milk.

Arrange the celery quarters with the parsnip béchamel on top.

You can sprinkle with crushed vegetable chips.

Serve.