Celery Root And Squash Gratin With Walnut Thyme Streusel Recipes

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GRATIN OF CELERY ROOT AND POTATO

Provided by Food Network

Categories     side-dish

Time 1h25m

Yield 8 servings

Number Of Ingredients 6



Gratin of Celery Root and Potato image

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.

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

SQUASH-CELERY ROOT SOUP

Roasting butternut squash and celery root brings out their natural sugars, lending a subtle sweetness to this soup. Toasted fennel seeds are sprinkled on top.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 3 1/2 cups

Number Of Ingredients 8



Squash-Celery Root Soup image

Steps:

  • Preheat oven to 400 degrees. Put squash, celery root, onion, oil, and 1/4 teaspoon fennel seeds on a rimmed baking sheet. Season with salt and pepper; toss. Spread mixture out in a single layer. Roast, tossing occasionally, until vegetables are soft and golden brown, about 50 minutes.
  • Transfer mixture to a medium saucepan. Add wine and stock; bring to a boil. Reduce heat to medium-low; simmer, covered, 30 minutes. Remove from heat; uncover. Let cool 10 minutes.
  • Puree in a blender (never filling more than halfway). Pass through a sieve into a bowl; discard solids. Return puree to saucepan. Reheat over medium heat. Season with salt and pepper, if necessary.
  • Toast remaining teaspoon fennel seeds in a dry, small skillet over medium-low heat until fragrant and pale golden brown, 2 to 3 minutes. Let cool. Garnish each serving of soup with fennel seeds.

5 cups peeled, cubed butternut squash (1 1/2 pounds)
3/4 cup peeled, cubed celery root (4 ounces)
1 medium onion, quartered
1 tablespoon extra-virgin olive oil
1 1/4 teaspoons fennel seeds
Coarse salt and freshly ground pepper
1/4 cup dry white wine
1 quart homemade or low-sodium store-bought chicken stock

CELERY ROOT AND SQUASH GRATIN WITH WALNUT-THYME STREUSEL

Categories     Vegetable     Bake     Vegetarian     Dinner

Yield 8-12 servings

Number Of Ingredients 13



CELERY ROOT AND SQUASH GRATIN WITH WALNUT-THYME STREUSEL image

Steps:

  • For the streusel: Combine all ingredients in a medium bowl and mix until butter is incorporated. Cover and place in the refrigerator until ready to use. For the gratin: Heat the oven to 400°F and arrange a rack in the middle. Coat a 13-by-9-inch baking dish with butter and set aside. Pour cream into a large bowl and set aside. Slice squash and celery root into 1/4-inch-thick pieces with a mandoline or sharp knife, placing pieces into the cream as they are cut. Toss until well coated. Melt butter in a medium frying pan over medium heat. When it foams, add onion and season well with salt and freshly ground black pepper. Sauté until soft and translucent, about 5 minutes; set aside. Construct gratin by ladling 1/3 of the squash and celery root mixture into the baking dish, then seasoning well with salt and freshly ground black pepper. Top with 1/2 of the onions, then another layer of squash and celery root. Season the second layer with salt and pepper and cover with the remaining onions. Place the last of the squash and celery root on top and press down to create an even surface. Season with salt and pepper, then pour the remaining cream over top. Sprinkle streusel evenly over gratin. Bake until vegetables are soft and streusel is golden brown, about 40 to 50 minutes. Let sit at room temperature for about 20 minutes before serving.

For the streusel:
1 cup panko
4 tablespoons unsalted butter (1/2 stick), melted
1/2 cup finely chopped walnuts
1 tablespoon finely chopped fresh Italian parsley
1 1/2 teaspoons fresh thyme leaves
1 teaspoon kosher salt
For the gratin:
1 1/4 cups heavy cream
1 medium butternut squash (about 3 pounds), peeled, cut in half, and seeded
1 medium celery root, also known as celeriac (about 1 pound), peeled and cut in half
2 tablespoons unsalted butter
1/2 medium white onion, thinly sliced

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