Celery Root And Potatoes Dauphinoise Recipes

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GRATIN OF CELERY ROOT AND POTATO



Gratin of Celery Root and Potato image

Provided by Food Network

Categories     side-dish

Time 1h25m

Yield 8 servings

Number Of Ingredients 6

2 pounds Yukon gold potatoes, scrubbed
2 pounds celery root
3 ounces (6 tablespoons) butter, thinly sliced, plus additional for buttering the casserole dish
Sea salt
1 cup grated Beaufort cheese
4 ounces heavy cream

Steps:

  • Preheat the oven to 375 degrees F.
  • Slice the potatoes into 1/4-inch-thick rounds. Peel the celery root and cut into 1/4-inch-thick slices to resemble the potatoes.
  • Butter a heavy oval casserole dish. Layer the potatoes in the bottom of the dish, followed by the butter and then a layer of celery root. Sprinkle with sea salt. Top with a layer of half of the cheese. Repeat with the remaining potato and celery root. Top with the cream and then the remaining cheese.
  • Bake until deep golden brown, about 1 hour.

CELERY ROOT AND POTATOES DAUPHINOISE



Celery Root And Potatoes Dauphinoise image

Provided by Moira Hodgson

Categories     casseroles, side dish

Time 45m

Yield 8 servings

Number Of Ingredients 5

1 pound potatoes, sliced thin
1 pound celery root, sliced thin
6 tablespoons butter
1 cup heavy cream
Coarse salt and freshly ground pepper to taste

Steps:

  • Preheat oven to 350 degrees.
  • In a large buttered gratin dish, arrange the slices of potato and celery root, adding a little butter, salt and pepper to each row as you go. Top with cream, salt and pepper and cook until the vegetables are tender and the top has lightly browned (about 45 minutes).

Nutrition Facts : @context http, Calories 248, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 20 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 12 grams, Sodium 359 milligrams, Sugar 2 grams, TransFat 0 grams

CELERY AND POTATO GRATIN



Celery and Potato Gratin image

Provided by Food Network

Time 1h35m

Yield 8 servings

Number Of Ingredients 11

1/3 cup olive oil
2 onions, thinly sliced
4 cloves of garlic, thinly sliced
4 medium size celery stalks, peeled and finely diced
1 teaspoons celery salt
1 cup dry white wine
1 cup chicken or vegetable broth
1 can (28 ounces) plum tomatoes, half of juices reserved and chopped
2 pounds waxy potatoes, peeled and cut into 1/4 inch rounds
2 pounds celery root, peeled, quartered and cut into pieces of same thickness as the potatoes (keep cut celery root in acidulated water)
Salt and freshly ground black pepper

Steps:

  • Heat the olive oil and cook the onions until golden, about 10 minutes; if the onions stick, add some water Add the garlic, celery and celery salt and wine and cook until wine has almost entirely evaporated; add the tomatoes and their juices and broth and simmer for 5 minutes to bring the flavors together and thicken slightly.
  • Parboil the potatoes for 5 minutes; drain and pat dry; parboil celery root for 3 minutes; drain and pat dry.
  • Preheat the oven to 375 degrees. Lightly oil a shallow wide baking dish (gratin dish) which will accommodate the 2 layers of potatoes and celery root.
  • Spread a third of the tomato mixture in the bottom of the dish and top with alternating slices of parboiled celery root and potatoes; season carefully with salt and pepper. Top with tomato sauce, then layer potatoes and celery root and cover with sauce.
  • Cover dish and bake for 45 minutes or until ingredients are completely tender. Serve hot, warm or at room temperature.

CELERY ROOT AND POTATOES DAUPHINOISE



Celery Root And Potatoes Dauphinoise image

Provided by Moira Hodgson

Categories     side dish

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 7

3 pounds potatoes
2 pounds celery root
2 cloves garlic, crushed
8 tablespoons unsalted butter
Coarse salt and freshly ground pepper to taste
3 tablespoons fresh thyme leaves
2 to 3 cups heavy cream

Steps:

  • Preheat oven to 375 degrees.
  • Peel and slice the potatoes and celery root thin, which can be done in a food processor. Rub one or two gratin dishes with the garlic; butter them, and then arrange the slices of potato and celery in layers, adding a little butter, salt, pepper and thyme to each row as you go. Top with the cream, salt and pepper and bake until the vegetables are tender (about 45 minutes to an hour) and the top is browned and bubbling.

Nutrition Facts : @context http, Calories 435, UnsaturatedFat 10 grams, Carbohydrate 35 grams, Fat 32 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 20 grams, Sodium 701 milligrams, Sugar 4 grams, TransFat 0 grams

CELERY ROOT AND POTATO PUREE



Celery Root and Potato Puree image

Provided by Anne Burrell

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 5

3 large Idaho potatoes, cut into 1-inch cubes, held in water until ready to use
Kosher salt
1 large celery root, tough outer parts removed, cut into 1-inch cubes
1 to 1 1/2 cups heavy cream
1 stick cold butter, cut into pats

Steps:

  • Place the potatoes in a pot large enough to accommodate the celery root and the potatoes. Add enough water to cover the vegetables by 2 inches and season generously with salt. Bring to a boil and cook for about 10 minutes. Add the celery root and cook until both vegetables are fork tender. Strain the celery root and potatoes.
  • Pour the cream in a small saucepan and bring to a boil. Meanwhile, pass the celery root and potatoes through a food mill into a large bowl. Add one-quarter of the hot cream and 2 pats of the butter. Stir vigorously until the cream and butter are thoroughly combined. Repeat for the remaining cream and butter. Taste for seasoning, you will probably have to add salt. Serve in a warm serving bowl immediately or keep warm until ready to use.

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