Experience the delightful marriage of earthy lentils and creamy celeriac in this French Lentil and Celeriac Gratin. This dish is perfect for those seeking a hearty, comforting meal with a touch of sophistication. Each layer is infused with rich flavors, and the crispy Dijon crumb topping adds a wonderful crunch that contrasts beautifully with the creamy base.
If you’re looking to impress at your next dinner gathering or just want to indulge in a delicious homemade meal, this French Lentil and Celeriac Gratin is the way to go. It’s packed with nutritious ingredients and offers a wonderful taste that will keep you coming back for more.
Satisfying French Lentil and Celeriac Gratin
This French Lentil and Celeriac Gratin features tender lentils and celeriac, baked to perfection with a crispy Dijon crumb topping. It’s a luscious dish that brings together the nutty flavors of lentils and the subtle sweetness of celeriac, creating a delightful taste experience.
Ingredients
- 1 cup green or brown lentils, rinsed
- 1 medium celeriac, peeled and sliced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 cup grated cheese (e.g., Gruyère or Comté)
- 1/2 cup breadcrumbs
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Cook the Lentils: In a pot, combine lentils, vegetable broth, and garlic. Bring to a boil, then reduce heat and simmer for about 20-25 minutes until tender but not mushy. Drain excess liquid if necessary.
- Prepare the Celeriac: In a separate pot, boil the celeriac slices in salted water for about 10 minutes until slightly tender. Drain and set aside.
- Sauté the Aromatics: In a skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Combine Ingredients: In a large bowl, mix cooked lentils, sautéed onion, celeriac, heavy cream, Dijon mustard, salt, and pepper until well combined. Transfer mixture to a greased baking dish.
- Make the Crumb Topping: In a small bowl, combine breadcrumbs, grated cheese, and a drizzle of olive oil. Mix until well coated.
- Top and Bake: Sprinkle the Dijon crumb mixture evenly over the lentil and celeriac mixture. Bake for 30-35 minutes or until golden brown and bubbly.
- Serve: Let the gratin cool for a few minutes before serving. Garnish with fresh thyme and enjoy!
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 320kcal
- Fat: 18g
- Protein: 12g
- Carbohydrates: 30g
