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You are here: Home / Vegetarian dishes / Celeriac Rosemary and Parmigiano Reggiano Gratin

Celeriac Rosemary and Parmigiano Reggiano Gratin

November 26, 2018 by Laura Scott 10 Comments

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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.

parmigiano reggiano gratin

parmigiano reggiano gratin

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.

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.

parmigiano reggiano gratin

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.

parmigiano reggiano gratin

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

Parmigiano Reggiano gratin

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.

parmigiano reggiano gratin

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

This is a sponsored post.

parmigiano reggiano gratin
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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. 

 

 

 

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Related

Filed Under: Christmas, Family food, Vegetable dishes, Vegetarian dishes, We Should Cocoa Tagged With: Celeriac, Christmas food, double cream, Gratin, milk, Parmigiano Reggiano, rosemary, Smoked garlic, Vegetarian food

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Comments

  1. Nicola Cartlich Walker says

    November 26, 2018 at 3:46 pm

    Delicious as always, I love your recipes. Easy to do and always tasty!

    Reply
    • Laura Scott says

      November 27, 2018 at 7:40 pm

      So kind thanks Nicola!

      Reply
  2. Nicola says

    November 26, 2018 at 3:55 pm

    This looks delicious and perfect for my vegetarian brother and friends around Christmas.

    Reply
    • Laura Scott says

      November 27, 2018 at 7:40 pm

      Yes this would be ideal!

      Reply
  3. Rebecca Kilgarriff says

    November 26, 2018 at 9:49 pm

    Perfect winter food – rich, hearty and yet simple.

    Reply
    • Laura Scott says

      November 27, 2018 at 7:39 pm

      So true and great at this time of the year!

      Reply
    • Laura Scott says

      November 27, 2018 at 7:41 pm

      I’m a big fan and great to eat something other than potato!

      Reply
  4. kellie@foodtoglow says

    December 2, 2018 at 10:58 am

    Laura, this looks absolutely scrumptious! And even though I’m a “healthy” food blogger I wouldn’t dream of swapping out the double cream in this instance. A little of what you fancy and all that. Love proper Parmigiano Reggiano, too.

    Reply
    • Laura Scott says

      December 2, 2018 at 5:58 pm

      Definitely Kellie, all fine in small quantities and makes the flavour so good!

      Reply

Trackbacks

  1. Rare beef, basil pesto & Parmigiano Reggiano bites says:
    December 19, 2018 at 8:29 am

    […] Celeriac, Rosemary & Parmigiano Reggiano Gratin […]

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Laura Scott, food blogger.

I'm Laura. Private chef, supper club host and cookery tutor.

I love cooking. Always have. My site represents my life in food. With pictures. Food for me is all about interesting flavour combinations and the influence of the growing season.

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