GRATIN OF CELERY ROOT AND POTATO
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.
GRATIN DAUPHINOISE (SCALLOPED POTATOES)
Provided by Shelley Wiseman
Categories Milk/Cream Dairy Potato Side Bake Easter Vegetarian Kid-Friendly Leek Root Vegetable Family Reunion Christmas Eve Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F with a rack in upper third of oven.
- Peel potatoes and thinly cut into 1/8 inch thick slices, using slicer if desired.
- Discard dark green part of leek and halve white and light green part lengthwise. Rinse layers under running water to remove any dirt and grit and pat dry. Thinly slice crosswise.
- Stir together white pepper and nutmeg with 1 3/4 teaspoons salt in a small bowl. Melt butter in a small heavy saucepan over medium-low heat and cook leek and garlic, stirring frequently, until softened, 3 to 5 minutes.
- Spread leek and butter mixture evenly in bottom of baking dish. Arrange one quarter of potatoes in a slightly overlapping layer over leeks, then pour 1/2 cup milk over potatoes, and sprinkle lightly with 1/2 teaspoon salt mixture. Layer potatoes with milk and salt mixture three more times in same manner.
- Place dish on a shallow baking pan and cover with foil. Bake until potatoes are almost tender, about 1 hour.
- Remove foil and pour cream over potatoes. Continue to bake, uncovered, until cream has been absorbed by potatoes and top is golden in spots, 30 to 40 minutes.
CELERY AND POTATO GRATIN
Provided by Food Network
Time 1h35m
Yield 8 servings
Number Of Ingredients 11
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 POTATO PUREE
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.
CELERIAC DAUPHINOISE
Make a vegan version of creamy dauphinoise, with celeriac in place of the usual potato, and dairy-free ingredients. It's an excellent side dish for a feast
Provided by Sophie Godwin - Cookery writer
Categories Side dish
Time 2h
Number Of Ingredients 7
Steps:
- Heat the oven to 160C/140C fan/gas 3 and oil a medium baking dish. Whisk the cream, milk and mustard together with some salt and pepper.
- Layer the celeriac slices in the baking dish, seasoning between each layer and tucking a little garlic and thyme between the slices until everything has been used. Pour over the cream mixture and bake for 1 hr 30 mins, or until the celeriac is tender and a knife can easily slide through. Let stand for 5 mins before serving. If making ahead, leave to cool, then reheat, covered, at 200C/180C fan/ gas 6 for 20 mins or until piping hot.
Nutrition Facts : Calories 177 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium
CELERY ROOT-POTATO PURéE
Provided by David Tanis
Categories quick, side dish
Time 30m
Yield About 6 cups
Number Of Ingredients 6
Steps:
- Put the celery root, potatoes and garlic cloves in a soup pot. Cover with cold water and salt generously, then boil over medium-high heat until tender, about 15 minutes. Drain and press through a ricer or the large holes of a food mill, then return to the pot. (If you prefer a rough-textured purée, mash with an electric beater or a hand-held potato-masher.)
- Over medium-low heat, whisk in the milk or half-and-half until the thickness of the purée is to your liking. It shouldn't be too stiff. Whisk in the butter and incorporate. Taste for salt and adjust. Make sure the purée is heated through. May be made up to 2 hours in advance, held at room temperature, and reheated in a double boiler.
Nutrition Facts : @context http, Calories 239, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 12 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 508 milligrams, Sugar 3 grams, TransFat 0 grams
CELERY ROOT AND POTATOES DAUPHINOISE
Provided by Moira Hodgson
Categories casseroles, side dish
Time 45m
Yield 8 servings
Number Of Ingredients 5
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 ROOT AND POTATOES DAUPHINOISE
Provided by Moira Hodgson
Categories side dish
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 7
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
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