Celery Root Au Gratin Recipes

CELERY GRATIN

Steps:

• Combine 1 bunch sliced celery, 1 teaspoon salt, and water to cover in a medium skillet. Bring to a boil; reduce the heat to medium low and cook until most of the liquid is absorbed. Push the celery to one side of the skillet. Add 2 tablespoons each butter and flour and 1/4 teaspoon each nutmeg and pepper to the other side; cook, stirring, 3 minutes. Add 2 cups milk; cook, stirring all of the ingredients together, until creamy. Season with salt and pepper. Mix 1/2 cup breadcrumbs, 3 tablespoons grated parmesan, 3 chopped scallions and 2 tablespoons chopped parsley; sprinkle over the celery mixture and broil until golden.

GRATIN OF CELERY ROOT

Steps:

• Trim and peel celery root. Cut in three-fourth-inch cubes, placing them in a bowl of water as you proceed.
• Combine in saucepan with broth, milk, water, savory and one teaspoon salt; liquid should not quite cover. Gently simmer, covered, until barely tender -- about 10 minutes.
• With a slotted spoon transfer cubes to buttered shallow baking dish of one-and-a-half quart capacity. Strain and reserve liquid. Heat butter in rinsed-out saucepan. Add flour; stir on low heat until golden. Add one-and-a-half cups cooking liquid. Whisk over moderate heat until liquid boils.
• Sprinkle nutmeg on celery root. Season sauce with salt and pepper to taste; pour over cubes. Sprinkle cheese to cover evenly. Bake in center of preheated 350-degree oven for about 35 minutes, until lightly browned and bubbly.

CELERY ROOT AU GRATIN

Steps:

• Peel celery root and cut into 1-inch cubes. There should be 6 to 7 cups.
• Peel potatoes and cut into 1-inch cubes. Combine potatoes and celery-root pieces in a saucepan. Add water to cover and salt to taste. Bring to a boil and cook about 15 minutes or until vegetable pieces are tender.
• Meanwhile, preheat broiler to high.
• Drain vegetables and pour them into the bowl of a food processor. Blend thoroughly and add salt, pepper, nutmeg, butter and cream. Blend well.
• Spoon and scrape mixture into a small baking dish and smooth over the top. Sprinkle evenly with Parmesan cheese.
• Place dish under broiler about 6 inches from heat. Broil about 5 minutes or until cheese is nicely browned and glazed.

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.

CELERY AND POTATO GRATIN

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.

FENNEL, APPLE AND CELERY ROOT GRATIN

Steps:

• Preheat oven to 375 degrees F. Butter a 2-quart gratin dish or other ovenproof casserole.
• Cut off the entire rough exterior of the celery roots, making sure that all brown parts are removed. You will be removing about 1/4 to 1/2-inch of the exterior of each. Next, cut each celery root in 1/2 lengthwise. Turn one 1/2 cut side down, and cut into 1/4-inch wide pieces. Repeat with the remaining celery root. Set aside.
• Cut off the fronds and the dark green parts of each fennel bulb, leaving just the bulb. Cut each bulb in half lengthwise. Cut each half lengthwise into 1/4-inch thick slices.
• In a vegetable steamer, combine the celery root and fennel and steam for 5 minutes. Remove from the steamer and set aside to cool slightly.
• Cut the apples into 1/4-inch-thick rings.
• Place 1/3 of the celery root on the bottom of the prepared dish. Sprinkle with salt and pepper to taste. Overlap with 1/3 of the apple slices, and sprinkle with a little more salt but no pepper. Put 1/3 of the fennel over the apples, and once again sprinkle with salt and pepper. Repeat with the remaining celery root, apple, and fennel. Pour cream around the sides of the dish until the cream reaches about halfway up the dish. Sprinkle the top of the gratin with the cheese. Cover and bake for 35 minutes, or until the vegetables and apple feel tender when pierced with a fork or a skewer. Turn the oven to broil, remove the cover, and broil until the gratin is golden brown and bubbling, about 3 minutes.
• Let cool 15 minutes to allow the cream to firm up slightly and serve.

CELERY ROOT GRATIN

Steps:

• Peel and coarsely chop the potatoes and the celery root. Put potatoes and celery root in separate pots and add salt to each.
• Boil the potatoes and celery root until soft, and then drain them.
• Pour the heavy cream into a pot and bring it to a boil. Add the butter, saffron, garlic, and 1 cup of the gruyere. Cook about 5 minutes over moderately low heat until the cream mixture is bright yellow.
• Puree drained celery root in food processor, gradually adding yellow cream mixture.
• Mash the drained potatoes to a rough texture.
• Add pureed celery root to mashed potatoes. Add the rest of the gruyere and mix together. Season with salt and pepper.
• Butter a 13 by 9-inch gratin dish and put the puree in it. Sprinkle with the parsley.
• Bake at 400 degrees for about 15 minutes.

CELERIAC GRATIN

Steps:

• Heat oven to 400 degrees. Butter a 1 1/2-quart gratin dish. Scatter shallots over bottom of dish. Trim celeriac by cutting off bottom and top, then cutting off thick outer layer with a sharp knife. Cut into 1/4-inch slices and then julienne. Arrange evenly in gratin dish. Sprinkle thyme leaves over celeriac.
• In a small bowl, whisk together cream, mustard, nutmeg, and salt and pepper. Pour over celeriac and sprinkle with cheeses. Cover with foil and bake for 20 minutes.
• Remove foil and continue baking until top is brown and bubbly and cream is thickened and reduced, about 20 more minutes. Let cool for 10 minutes and serve.