Ingredients
- 1 large parsnip
- 1 small butternut squash
- 1/4 celery root
- 3 cloves of garlic
- 30 cl of vegetable broth
- 200g heavy cream
- 6 sprigs of fresh thyme
- 120 g of grated Comté, 18 months matured
- 60 g peeled and cooked chestnuts
- 30 g hazelnuts
-
butter
Preparation
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Peel the vegetables and cut them finely with a mandolin, to approximately the same size (keep the scraps to make a velouté for example). Peel the garlic cloves and crush them with a garlic press.
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In a saucepan, heat the vegetable stock with the heavy cream, the chopped garlic, the stripped thyme and half the Comté cheese. Salt and pepper with a grinder. Heat this mixture until the cheese is well melted.
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Preheat the oven to 180°/th. 6. Distribute the vegetable slices nicely in a buttered baking dish. Sprinkle with coarsely chopped hazelnuts and chestnuts and cover the entire cream mixture. Cover with aluminum foil and bake for 1 hour 30 minutes.
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Remove the gratin from the oven, sprinkle it with the rest of the Comté and bake for an additional 15 minutes (without covering it with aluminum foil).
