Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees. Combine milk, cream, and celery root in a small saucepan. Bring to a boil, then reduce heat and simmer until celery root is fork-tender, about 10 minutes. Let cool slightly. Transfer mixture to a blender; puree until smooth. Season with salt and pepper.

  • Meanwhile, lightly toast bread on a rimmed baking sheet, tossing once, until golden and crisp, about 10 minutes.

  • In a large skillet, melt butter over medium-high heat. Add mushrooms and cook, stirring occasionally, until they have released most of their moisture and become golden, about 9 minutes. Add 2 tablespoons water and bring to a boil, scraping up browned bits with a wooden spoon; cook until water evaporates. Season with salt and pepper. Transfer to a bowl.

  • Butter a shallow 2-quart baking dish. In a large bowl, whisk together celery-root mixture, eggs, and thyme leaves. Fold in toasted bread and mushrooms. Transfer to prepared dish; sprinkle with cheese. Garnish with thyme sprigs and bake until custard is set and top is lightly browned, 20 to 25 minutes. Let cool slightly before serving.

Reviews (1)

30 Ratings
  • 5 star values: 16
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
I made this for my parents and brothers tonight and the praising response was relentless. I toasted the bread and made the celery root/dairy puree beforehand. I doubled the thyme and it was AWESOME! I baked it until the top was brown, crispy and bubbly. Next time I might double the celeriac because the flavor is awesome and mimics dairy so well. I love this dish and will be making it frequently. It is a pleaser for even the pickiest of blue cheese eaters.