Ingredients

• 350 g potatoes
• 300 g celery root (from Verona)
• 100 g milk
• 40 g grated gruyère
• 20 g butter
• extra virgin olive oil
• salt
• pepper

To prepare the mashed potatoes and celery, both potatoes and celeriac; reduce everything to thin slices that you will steam for about 12 minutes, then pass through a vegetable mill, collecting the proceeds in a bowl. Add 3 spoonfuls of oil, butter, hot milk, salt, pepper and work the mixture with a whisk to obtain a soft and puffy puree. Distribute it in individual tegliette, sprinkle it with gruyère and pass it in the oven, already heated to 220 °, for the time necessary to gratinate the purée.

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