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.
Nutrition Facts : @context http, Calories 186, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 9 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 722 milligrams, Sugar 5 grams, TransFat 0 grams
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
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 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 AU GRATIN
Provided by Pierre Franey
Categories easy, quick, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 298, UnsaturatedFat 5 grams, Carbohydrate 34 grams, Fat 16 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 10 grams, Sodium 873 milligrams, Sugar 4 grams, TransFat 0 grams
CELERY ROOT FENNEL GRATIN WITH GRUYERE
Steps:
- Preheat oven to 350 degrees. Lightly butter a 3-quart baking dish. Place the celery root, potatoes, and fennel in a large bowl and toss well.
- In a large measuring cup, combine the flour, salt, and pepper. Whisk in the milk.
- Layer 1/3 of the vegetables in the prepared baking dish. Sprinkle with 1/3 of the cheese. Repeat layering, reserving the last 1/3 of the cheese.
- Pour the milk mixture over all, pressing the vegetables to coat them. Sprinkle the remaining cheese on top. Bake for 1 hour, or until the vegetables are very tender.
CELERIAC GRATIN
This dish could be called scalloped celeriac; replace potatoes with celeriac.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 9
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.
POTATO & CELERY ROOT GRATIN WITH LEEKS
Provided by Susan Spungen
Categories Milk/Cream Cheese Potato Side Bake Thanksgiving Vegetarian Dinner Casserole/Gratin Leek Root Vegetable Fall Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. 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 tablespoon 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-quart gratin dish with remaining 1 tablespoon 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 teaspoon 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.
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.
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