Preparation time: 15 minutes
Cooking time: 20 minutes
 

You can replace the cream with béchamel, parmesan or Gruyere.

1. Preheat the oven to 200° C (400° F).
2. Steam the fresh cauliflower and celery for 10 minutes, or cook in a pressure cooker for 8 minutes. If using frozen vegetables, bring a pot of salted water to a boil, add the vegetables and cook for 7 minutes after the water returns to a boil.
3. Meanwhile, combine the cream, egg yolks, parmesan and nutmeg.
4. Drain the cauliflower and cut the florets into small pieces. Cut the salsify and celery into short lengths. Combine the vegetables in the gratin dish.
5. Pour the parmesan sauce on top and place in the oven for 10 minutes. Finish cooking under the broiler, gratinéing for about 3 minutes until the surface is nicely browned.