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Celeriac “Lasagna”

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Makes 6 to 8 servings 1x

Time 1 hour

Units Scale

Ingredients

  • 2 celeriac roots, about 6 pounds
  • 2 tablespoons lemon juice
  • 2 tablespoons salt
  • 2 cups tomato sauce
  • 3/4 cup heavy cream
  • Butter for baking dish
  • 1 cup grated parmesan cheese

Instructions

  1. Put a large pot of water on to boil.
  2. Peel celeriac and cut into quarters. Using a mandolin or sharp knife, thinly slice celeriac.
  3. Add lemon and salt to water, then add celeriac slices, stirring so they don’t clump. Cook until just tender, 7-10 minutes. Remove from pot and drain thoroughly, pressing out water, and allow to cool.
  4. Heat oven to 400 degrees. Butter a two-quart baking dish and, while oven preheats, heat tomato sauce and cream in a pot over low heat.
  5. Layer a third of the celeriac slices on the bottom of the buttered baking dish. Top with a third of the tomato sauce, and a third of the grated cheese. Repeat twice more.
  6. Bake until golden brown and bubbly, about 40 minutes. Cut into wedges and serve.