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.
CELERIAC & POTATO GRATIN
In this indulgent side dish, vegetables are layered up with a creamy sauce, caramelised onions, and flavours of nutmeg, garlic and thyme
Provided by Sara Buenfeld
Categories Side dish
Time 2h20m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4 and grease a shallow ovenproof dish about 35 x 24cm. Melt the butter in a non-stick frying pan, add the onions and fry for 10 mins, stirring frequently, until soft and starting to turn golden. Sprinkle over some seasoning and the sugar, stir again, then cook 5-10 mins more until golden. Meanwhile, heat the milk with the nutmeg, garlic, thyme and seasoning. When the mixture starts to boil, pour in the cream and turn off the heat.
- Quarter the celeriac and thinly slice, then arrange in the base of the dish. Pour over half the milk mixture, then spoon over the golden onions. Thinly slice the ends of the potatoes, reserving the middles. Pile the sliced potatoes into the dish, then thinly slice the reserved middle sections and arrange neatly on top. (By cutting the potatoes this way, you should have neat slices roughly all the same size for the top of the gratin.) Pour over the remaining milk mixture, scatter over the Parmesan and bake for 1 hr 30 mins until a knife easily cuts through the layers. Allow to rest for 10 mins before serving to allow the creamy sauce to soak into the potatoes.
Nutrition Facts : Calories 464 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 10 grams protein, Sodium 0.6 milligram of sodium
CREAMY CELERY GRATIN
Let celery take centre stage in this delicious side dish. The wine and stock make an intense sauce, while the nutty breadcrumbs provide a satisfying crunch
Provided by Good Food team
Time 55m
Number Of Ingredients 10
Steps:
- Cut any thick celery stalks in half, trim all of it into thumb-size lengths, then wash and leave wet. Melt half the butter in a large frying pan, then add the celery, onion and bay leaves. Season, cover, then cook over a medium heat for about 30 mins, stirring occasionally to stop the onions catching.
- Meanwhile, prepare the breadcrumbs. Melt the remaining butter in a separate pan, then toss in the crumbs and walnuts, stirring often until lightly golden and toasted. Set aside.
- Heat grill to medium. When the celery is tender, turn the heat right up, pour in the wine and stock, then reduce by two-thirds. Pour in the cream, then reduce for a final few mins until you have a syrupy sauce. Check seasoning, tip into an ovenproof dish, then scatter with the breadcrumbs and Parmesan. Grill for 2-3 mins, until the sauce bubbles. Let it sit for 5 mins before serving.
Nutrition Facts : Calories 304 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 3 grams sugar, Protein 7 grams protein, Sodium 0.91 milligram of sodium
POTATOES AND CELERIAC AU GRATIN
Provided by Bryan Miller And Pierre Franey
Categories project, side dish
Time 1h30m
Yield Eight servings
Number Of Ingredients 13
Steps:
- Rinse the potatoes and put them in a saucepan with cold water to cover and salt. Bring to a boil and simmer for 15 minutes. They will not be fully cooked. Drain the potatoes and when they are cool enough to handle, peel and cut them into half-inch slices.
- Pare the celery knob, cut it into quarter-inch slices and put them in a saucepan with water to cover. Add the lemon juice and salt. Bring to a boil and simmer for 10 minutes. Drain and reserve a half cup of the cooking liquid.
- Preheat the oven to 375 degrees.
- Heat the oil in a skillet. Add the garlic, tomatoes, salt, pepper and basil leaves. Cook, stirring, for one minute. Add the cream, the reserved half cup of cooking liquid, nutmeg, salt and pepper. Bring to a boil and simmer for two minutes.
- Grease an oval au gratin dish, measuring 2 1/2 by 8 by 10 inches, with butter. Arrange the potatoes in one layer. Sprinkle half of the grated cheese over the potatoes. Place the celery slices over that. Pour the tomato mixture over all and then the remaining grated cheese. Place on the bottom rack of the oven and bake 40 minutes until nicely browned.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 17 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 10 grams, Sodium 482 milligrams, Sugar 3 grams, TransFat 0 grams
CELERY GRATIN
This celery gratin was a dish our family came to love. My grandmother knew how to create a dish out of just a few simple ingredients. -David Ross, Spokane Valley, Washington
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a large saucepan, melt 6 tablespoons butter over medium heat. Stir in flour until smooth; gradually whisk in milk and cream. Bring to a boil, stirring constantly; cook and stir until thickened, 3-4 minutes. Stir in cheese, salt, pepper and nutmeg until combined. Stir in celery and leaves; transfer to a greased 13x9-in. baking dish., Tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. Transfer to a large bowl. Melt remaining 2 tablespoons butter. Drizzle over bread crumbs; toss to coat. Sprinkle over celery mixture., Bake until bubbly and topping is golden brown, 25-30 minutes. If desired, sprinkle with additional celery leaves.
Nutrition Facts : Calories 331 calories, Fat 27g fat (17g saturated fat), Cholesterol 77mg cholesterol, Sodium 390mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 1g fiber), Protein 7g protein.
POTATO, CELERY ROOT AND STILTON GRATIN
Categories Milk/Cream Cheese Dairy Potato Vegetable Side Bake Blue Cheese Celery Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Combine first 6 ingredients in heavy large skillet. Bring to simmer. Reduce heat to medium-low, cover and cook 10 minutes, turning vegetables occasionally.
- Using slotted spoon, transfer half of vegetables to 9x13-inch baking dish. Season with salt and pepper. Sprinkle 3/4 cup cheese over. Top with remaining vegetables. Pour cooking liquid over. Season with salt and pepper. Sprinkle 3/4 cup cheese over. Cover with foil; bake 45 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake until liquid is almost absorbed, about 55 minutes. Cool 20 minutes before serving.
CELERY AU GRATIN
Make and share this Celery au Gratin recipe from Food.com.
Provided by Millereg
Categories Grains
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Trim the celery and peel each stalk using potato peeler to remove the tough strings.
- Cut the sticks into ¼ by 2½ chunks.
- Preheat the oven to 355 F.
- Roughly dice the carrot and onions.
- Place these and the herbs in a heatproof casserole.
- Put the celery on top and cover two thirds of it with water.
- Season it.
- Cover this with foil and fit the casserole lid on top of the foil.
- Cook in the oven for one hour.
- Remove the celery to a container, leaving the carrot and onion in the casserole and reduce the liquid to approx 7 fl oz.
- Strain the liquid and reserve it.
- Melt the butter in a saucepan.
- Stir in the flour and cook this mixture for a couple of minutes.
- Next, incorporate the milk and then the cream.
- Cook the sauce until it thickens.
- Stir in the reduced stock and the cheese.
- Cook the sauce for a couple of minutes and season it; it should be the thickness of heavy cream.
- Layer the sauce and the celery in an au gratin dish.
- Scatter the breadcrumbs on top.
- Bake for 40 minutes at 355 F.
- If necessary the surface can be browned under the broiler.
Nutrition Facts : Calories 357.3, Fat 27.7, SaturatedFat 17.2, Cholesterol 88.6, Sodium 399.7, Carbohydrate 18, Fiber 3.7, Sugar 5, Protein 10.1
POTATO AND CELERY ROOT GRATIN WITH FONTINA CHEE]SE
Categories Cheese Potato Vegetable Side Bake Thanksgiving Casserole/Gratin Celery Bon Appétit
Yield Serves 8 to 10
Number Of Ingredients 9
Steps:
- Preheat oven to 400° F. Mix salt, pepper and nutmeg in small bowl. Sprinkle half of shallots in 16-cup oval gratin dish or 15x10x2-inch glass baking dish. Top with half of celery root and half of potatoes. Sprinkle half of spice mixture over. Repeat layering with remaining shallots, celery root, potatoes and spice mixture. Bring cream and broth to simmer in medium saucepan. Pour over vegetables. Cover tightly with foil.
- Bake until vegetables are almost tender, about 45 minutes. Increase oven temperature to 450° F. Press potatoes with spatula to even thickness. Bake uncovered until juices thicken, about 10 minutes. Top with cheese. Bake until cheese melts and browns, about 15 minutes. Cool 15 minutes before serving.
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.
CELERIAC, FENNEL, POTATO GRATIN
for the first time, i saw celeriac for sale at my grocery store and bought it because i had kept hearing about it. i'm a celery lover, and am so glad to have discovered this new, interesting vegetable. we thought this turned out pretty good; i think it would be wonderful with cheese or even cream, but i was trying to be healthy that night.
Provided by crispychick
Categories Potato
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix melted butter and breadcrumbs and set aside. In the bottom of an 8x11 inch casserole dish, make one layer of potatoes. Salt and pepper. Next, layer celeriac. Salt and pepper. Sprinkle the garlic, onion, and fennel for next layer. Pour enough chicken broth to get about half way up the sides, and top with whole can of diced tomatoes. Salt and pepper. Loosely top with some tin foil and poke some holes in it so that some of the stock will evaporate and put in a 350-375 degree oven for about 45 minutes or until everything is cooked through. Remove foil and top with the breadcrumbs and continue to cook until golden brown.
Nutrition Facts : Calories 160.4, Fat 4.5, SaturatedFat 2.2, Cholesterol 9.4, Sodium 330.9, Carbohydrate 25.8, Fiber 3.3, Sugar 4.3, Protein 5.1
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