Celeriac Rosemary and Parmigiano Reggiano Gratin

I’ve been moving into the winter vegetables on my supper club menu over the last month and one that has feature regularly since October is celeriac. I’ve made celeriac remoulade as well as celeriac and rosemary soup with spicy chorizo and it has been a real hit with all of the guests. It’s also making a feature on my Christmas menu and I’m beginning to see it as a firm favourite of the winter roots.

When I was approached by Parmigiano Reggiano to create some seasonal winter recipes which would be perfect to serve over the Christmas period, I decided that celeriac would have to feature in one of them. I’m making three delicious Parmigiano Reggiano recipes in total over the next few weeks – starting off with my celeriac, rosemary and Parmigiano Reggiano gratin.

Celeriac and Parmigiano Reggiano are perfect partners. Mild and nutty celeriac paired with the layered complexity of fruity, nutty and tangy Parmigiano, delicate smoked garlic, aromatic rosemary and decadent double cream  all makes for the perfect vegetable accompaniment or vegetarian main course.

An added advantage to making my celeriac, parmesan and Parmigiano Reggiano gratin is that is it so easy to put together. It’s just as simple as thinly slicing the celeriac, chopping the garlic and rosemary and grating the cheese. All that’s left to do after that is bake it in the oven. Compared to roasting a bag of potatoes – all the peeling, par boiling and roasting – it’s a breeze, so do consider serving this as part of your festive menu this year.

If you’re interested in knowing more about how Parmigiano Reggiano here are some key facts for you:

In what area is Parmigiano Reggiano produced?

Parmigiano Reggiano is produced in Emilia Romagna, located in Northern Italy, which includes the provinces of Parma, Reggio Emilia, Modena, Mantua to the right of the Po river, and Bologna to the left of the Reno River – a surface area of approximately 10,000 km2.

What does PDO stand for?

A Protected Designation of Origin (PDO) product is based on distinctive characteristics, tied to an area of origin, and safeguarded by a system governed and protected by European Union law in order to defend the reputation of regional foods. As a PDO product, Parmigiano Reggiano can only be produced in Parma, Reggio Emilia, Modena, Bologna to the west of the Reno River and Mantua to the east of the Po River.

Why is Parmigiano Reggiano called the only Parmesan?

Within the European Union, Parmigiano Reggiano is the only hard cheese that can legally be called Parmesan. In many areas outside of Europe, the name has become genericized and is used by a number of hard Italian-style grating cheeses even if Parmesan means ‘from Parma’. However, Parmigiano Reggiano is ‘the only Parmesan’ as it is made in a restricted geographic area using stringently defined methods and according to PDO regulations.

How many ages of Parmigiano Reggiano are there?

There are no set ages of Parmigiano Reggiano. Only when the cheese reaches 12 months can it be inspected and known as Parmigiano Reggiano. It can continue to mature for 24, 36, and 48 months or longer, acquiring unexpected and unparalleled flavours and aromas. The different degrees of maturation give rise to varying aromatic sensations and make it particularly versatile in the kitchen and suitable for several preparations and pairings:

12 – 18 months – Parmigiano Reggiano of 12 to 18 months of maturation has a harmonious and delicate flavour with scents of milk, yoghurt and fresh fruit. It is particularly suitable for aperitifs paired with sparkling white wines, or to enrich salads and cold dishes.

22 – 24 months – Parmigiano Reggiano of 22 to 24 months of maturation is soluble, crumbly and grainy with the right balance between mildness and tastiness, with notes of fresh fruit, nuts and meat stock. Perfect with medium body wines and to add flavour to all traditional Italian dishes.

30 – 36 months – Parmigiano Reggiano of 30 to 36 months of maturation is particularly crumbly and grainy. The flavour has notes of spices, nuts and meat stock. It is an ideal ingredient for filled and baked pastas or to be tasted at the end of meals, paired with fruit and honey.

More than 40 months – Parmigiano Reggiano of 40 months or more has passed the test of time and releases pleasant scents of spices. It is an exclusive gift and a pleasant companion to be tasted with a selection of wines.

For more information visit www.parmigianoreggiano.com

You can also follow Parmigiano Reggiano on Instagram Twitter & Facebook

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Celeriac, Rosemary and Parmigiano Reggiano Gratin

A rich, creamy and comforting celeriac, rosemary and Parmigiano Reggiano gratin that makes an ideal side dish or veggie main course to enjoy this Christmas.

Course Christmas, Vegetarian

Cuisine French

Keyword parmigiano reggiano gratin

Prep Time 15 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 30 minutes

Servings 4

Author Laura Scott

Ingredients

• 1 celeriac (500g when peeled, approx) peeled and very thinly sliced
• 2 cloves smoked garlic finely chopped
• 3 stalks fresh rosemary finely chopped
• 500 ml double cream heated until it reaches simmering point
• 50 g Parmigiano Reggiano finely grated
• salt & pepper
• butter to grease the oven dish with

Instructions

1. Pre-heat the oven to 160 degrees

2. Butter a small oven-proof baking dish and add a third of the chopped smoked garlic

3. Place a third of the sliced celeriac into the baking dish followed by a third of the warmed cream, a third of the chopped rosemary, garlic and Parmigiano as well as salt and pepper

4. Continue wit two more layers of celeriac, cream, garlic, rosemary and seasoning until all the ingredients are used up

5. Top with any leftover Parmigiano an add a little extra to ensure a golden crust the the dish is finished

6. Bake for 75 mins until the top is golden and the celeriac is soft and fully cooked through

7. Serve as a side dish or as a vegetarian main course over the Christmas season.