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.
POTATO AND CELERY ROOT GRATIN WITH CAPER BROWN BUTTER
This is the perfect side dish to a Sunday roast or winter spread. Cutting the vegetables into batons as opposed to thinly slicing them lends a wonderful texture to the dish, and it looks pretty funky too. If you can't find celeriac (celery root), then swap it out for an equal amount of Yukon Gold potatoes or similar semi-waxy potatoes. This is the kind of dish that tastes better as it sits, so feel free to serve it at room temperature if you prefer, adding the brown butter just before serving.
Provided by Yotam Ottolenghi
Categories casseroles, main course, side dish
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat the oven to 375 degrees Fahrenheit/180 degrees Celsius.
- Add 2 tablespoons/30 grams of butter and all the oil to a medium (10-inch/26-centimeter) ovenproof sauté pan over medium-high heat. Once melted, add the onions and 1/2 teaspoon salt, turn the heat down to medium-low and cook, stirring occasionally, until onions are softened and have taken on a light coloring, about 15 minutes. Add the garlic and thyme leaves, and cook for another 3 minutes, stirring occasionally, until fragrant. Stir in the miso and wine, and cook until liquid is reduced by half, about 4 more minutes. Remove from the heat.
- In a large bowl, very gently toss together celery root (celeriac), potatoes and flour with 1 1/2 teaspoons salt and a generous grind of pepper. Stir in the onion mixture to coat, then transfer everything back into the skillet, piling the vegetables haphazardly, so that the batons are pointing in different directions. Pour in the stock. Lightly grease a piece of foil with a little oil, then tightly cover the pan (oiled side down) and bake for 1 hour, or until the vegetables have cooked through.
- Remove the foil, and turn the oven temperature up to 450 degrees Fahrenheit/210 degrees Celsius. Sprinkle over the Gruyère and return the dish to the oven for 30 minutes, or until nicely browned on top, rotating the dish halfway. Leave to settle for at least 20 minutes while you make the brown butter (beurre noisette).
- Add the remaining butter and the thyme sprigs to a small saucepan, and place it over medium heat. Once melted, cook for 3 to 5 minutes, stirring occasionally, or until it starts to smell nutty (add more or less time if necessary). Add the capers (carefully, as they might spit) and cook for 4 more minutes, or until they darken and burst. Off the heat, stir 1 tablespoon lemon juice from 1 lemon, chives and another good grind of pepper.
- Pour the caper brown butter all over the top of the gratin and serve warm, with the remaining lemon sliced into wedges to squeeze alongside.
CELERY ROOT GRATIN
Provided by Food Network
Time 50m
Yield 12 servings
Number Of Ingredients 9
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.
CELERY ROOT, POTATO AND PEAR GRATIN
Provided by Food Network
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Lightly butter a shallow 2-quart baking dish.
- Line a baking sheet with paper towels. Peel the celery root, then quarter and slice 1/4 inch thick. Heat 2 tablespoons olive oil in a large skillet over medium heat. Working in batches, add the celery root to the skillet in a single layer and cook, turning, until browned, about 10 minutes per batch. Remove with a slotted spoon and drain on the paper towels.
- Meanwhile, peel the potatoes and slice 1/4 inch thick. Add another 2 tablespoons olive oil to the skillet. Working in batches, add the potatoes in a single layer and cook, turning, until browned and tender, about 10 minutes per batch. Remove with a slotted spoon and drain on the paper towels with the celery root.
- Peel the pear, core and slice 1/4 inch thick. Add the remaining 2 tablespoons olive oil to the skillet. Add the pear in a single layer and cook, turning, until browned, about 10 minutes; transfer to the paper towels. Lightly season the celery root, potatoes and pear with salt and pepper.
- Heat the cream and garlic in a saucepan over medium-high heat until just simmering; remove from the heat. Combine the gruyere, parmesan, thyme and 1 teaspoon each salt and pepper in a bowl.
- Spread the celery root in the prepared baking dish. Sprinkle one-third of the cheese mixture on top. Remove the garlic from the cream, then pour one-quarter of the cream over the cheese. Layer the potatoes on top, then sprinkle with another one-third of the cheese mixture; pour another one-quarter of the cream on top. Top with the pear slices and sprinkle with the remaining cheese mixture. Pour the remaining cream over everything.
- Cover the dish with aluminum foil and bake 30 minutes, then uncover and bake until the gratin is bubbly and browned, 5 to 10 more minutes. Let cool 15 minutes before serving.
More about "gratin of celery root and potato recipes"
POTATO AND CELERY ROOT GRATIN WITH LEEKS RECIPE | BON …
Web Oct 18, 2011 Add leeks; season with salt and cook, stirring often, until tender (do not brown), 10–12 minutes. Transfer to a small bowl and set …
From bonappetit.com
4.2/5 (71)Author Susan SpungenServings 8-10
From bonappetit.com
4.2/5 (71)Author Susan SpungenServings 8-10
- Preheat to 350°. Heat cream, garlic, and thyme sprig in a medium saucepan just until bubbles begin to form around edge of pan. Remove from heat; set aside to steep.
- Melt 1 Tbsp. butter in a medium skillet over medium heat. Add leeks; season with salt and cook, stirring often, until tender (do not brown), 10–12 minutes. Transfer to a small bowl and set aside.
- Butter a 3-qt. gratin dish with remaining 1 Tbsp butter. Layer 1/3 of potato slices and 1/3 of celery root slices evenly over bottom of baking dish. Cover with 1/3 of leeks, then 1/3 of Gruyère. Sprinkle with salt, pepper, and 1 tsp. thyme leaves. Repeat layers twice more. Strain cream mixture into a medium pitcher and pour over vegetables.
- Set gratin dish on a large rimmed baking sheet and cover tightly with foil. Bake for 1 hour. Carefully remove foil; continue baking until top is golden brown and sauce is bubbling, 25–30 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Tent with foil and rewarm in a 300° oven until hot, about 20 minutes
See details
POTATO AND CELERY ROOT GRATIN WITH GRUYèRE | WILLIAMS …
Web Nov 29, 2021 Arrange a layer of potato and celery root slices, slightly overlapping, in the prepared baking dish. Sprinkle with one-third of the cheese mixture. Repeat the layering 2 more times, ending with the …
From williams-sonoma.com
From williams-sonoma.com
See details
POTATO AND CELERY ROOT GRATIN WITH GOUDA RECIPE
Web Dec 22, 2010 Peel and thinly slice potatoes. In a buttered 8-inch casserole dish, arrange a layer of celery-root slices followed by a layer of potato slices. Season with salt and pepper. Repeat. Step 3 Remove …
From countryliving.com
From countryliving.com
See details
RUTABAGA, CELERY ROOT, AND POTATO GRATIN RECIPE - DAVID …
Web Nov 1, 2020 Directions Preheat oven to 400°F with rack in middle position. Place rutabaga, potatoes, celery root, cream, and thyme sprigs in a large saucepan. Cover and cook over medium, turning...
From foodandwine.com
From foodandwine.com
See details
POTATO AND CELERY ROOT GRATIN | CANADIAN LIVING
Web Dec 3, 2012 Method. In saucepan over medium heat, bring broth, cream, garlic, nutmeg, salt and pepper just to boil. Turn off heat; cover and let stand on burner for 10 minutes. Meanwhile, peel and halve potatoes and …
From canadianliving.com
From canadianliving.com
See details
BEST GRATIN OF CELERY ROOT AND POTATO RECIPES - FOOD …
Web Jan 15, 2019 Directions Step 1 Preheat the oven to 375ºF. Step 2 Slice the potatoes into 1/4-inch-thick rounds. Peel the celery root and cut into 1/4-inch-thick slices to resemble …
From foodnetwork.ca
4/5 (1)Total Time 1 hr 25 minsServings 8
From foodnetwork.ca
4/5 (1)Total Time 1 hr 25 minsServings 8
See details
TOP 40 ROOT VEGETABLE GRATIN RECIPE RECIPES
Web Pour 4 tablespoons cream over each sweet potatoes and parsnips, and 2 tablespoons … Pour remaining 1/4 cup cream into the bottom of a 3 quart (oval) baking dish and sprinkle …
From exnavalcadet.qualitypoolsboulder.com
From exnavalcadet.qualitypoolsboulder.com
See details
GET TO THE ROOT OF IT: POTATO, YAM AND PARSNIP RECIPES
Web Jan 26, 2023 Preheat oven to 400 F. Peel and cube sweet potatoes into 1-inch cubes. Place rest of ingredients in a zip-close bag and mix well. Throw in sweet potatoes and …
From lancasterfarming.com
From lancasterfarming.com
See details
MASHED POTATO AND CELERY ROOT CAKES – FOODSMITHS
Web Jan 26, 2023 Celery root (Celeriac) has a sweeter, milder taste than celery stalks and has less carbs than potatoes. You can grate it into a salad, cube it and use in a soup or stew …
From foodsmiths.com
From foodsmiths.com
See details
GOOD THINGS UTAH RECIPES | CELERY ROOT AND POTATO GRATIN - ABC4 …
Web Sep 21, 2020 Directions: Preheat oven to 375°. Butter a 14” gratin dish. Sprinkle half of shallots and garlic on the bottom of the dish and season with salt and pepper.
From abc4.com
From abc4.com
See details
10 POTATO SIDE DISHES FOR BEEF WELLINGTON – HAPPY MUNCHER
Web Preheat oven to 425°F. Line a baking sheet with parchment paper or aluminum foil and set aside. Place the potato wedges in a large bowl and add the olive oil, minced garlic, …
From happymuncher.com
From happymuncher.com
See details
THE BEST RECIPES FROM GUY'S RANCH KITCHEN - FOOD NETWORK
Web Peach Jam and Bourbon Pecan Baked Alaska. To save some time during prep, Maneet uses store-bought moon pies as the base for this decadent dessert. Get the Recipe: …
From foodnetwork.com
From foodnetwork.com
See details
CELERY ROOT, POTATO AND WHITE TRUFFLE OIL GRATIN - FOOD NETWORK …
Web Oct 28, 2009 large celery, root, peeled, and, cut, into ⅛ inch slices
From foodnetwork.ca
From foodnetwork.ca
See details
CELERY ROOT & POTATO GRATIN | COOK FOR YOUR LIFE
Web Directions Preheat the oven to 400 degrees. Cut off the gnarly top and the bottom of the celery root knob. Peel, rinse, scrub it well to remove any remaining dirt. Halve the knob …
From cookforyourlife.org
From cookforyourlife.org
See details
POTATO & CELERY ROOT GRATIN WITH LEEKS RECIPE | EPICURIOUS
Web Oct 20, 2011 Celery root, also known as celeriac, has a knobby exterior that is best peeled (carefully!) with a paring knife. ... Open Navigation Menu. To revisit this recipe, …
From aazhar.us.to
From aazhar.us.to
See details
TOP 44 LEEK POTATO GRUYERE GRATIN RECIPE RECIPES
Web Potato and Leek Gratin Recipe | Cooking Light . 1 week ago cookinglight.com Show details . Recipe Instructions Preheat oven to 375°F. Combine milk, potatoes, and garlic in a …
From alhikmahfm.dixiesewing.com
From alhikmahfm.dixiesewing.com
See details
CELERY ROOT, CARROT, AND POTATO GRATIN RECIPE | SAVEUR
Web Dec 21, 2021 Ingredients. 5 oz. Gruyère cheese, coarsely grated (1¼ cup) 2 cups plain bread crumbs, preferably homemade; 2 cups heavy cream; 4 large russet potatoes, …
From saveur.com
From saveur.com
See details
POTATO AND CELERY ROOT GRATIN – FRESHFARM
Web Preheat an oven to 400°F. Butter a 13-by-9-inch baking dish. Layer 1/2 of potatoes in the baking dish, season with 1/3 of the salt and pepper to taste, and top with 1/3 of the …
From freshfarm.org
From freshfarm.org
See details
POTATO AND CELERY ROOT GRATIN RECIPE | EPICURIOUS
Web Dec 22, 2011 Step 1. Preheat the oven to 375°F. Butter a 9 by 13-inch baking dish. Step 2. With a mandoline or other vegetable slicer, slice the potatoes and celery roots about …
From epicurious.com
From epicurious.com
See details
HOW TO MAKE AU GRATIN POTATOES WITHOUT A RECIPE | EPICURIOUS
Web May 9, 2017 Because drenching pretty much any vegetable in cream, cheese, and butter is always the right move.
From aazhar.us.to
From aazhar.us.to
See details
RECIPE: CELERY ROOT AND POTATO GRATIN | WHOLE FOODS MARKET
Web Method. Preheat the oven to 350°F. Butter a 13x9-inch casserole dish and set aside. Whisk together milk, half-and-half, garlic, flour, salt and pepper in a large pot over medium heat. …
From wholefoodsmarket.com
From wholefoodsmarket.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love