Gratin of Celery Root
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2medium celery roots (about 2¼ pounds)
- 1cup beef broth, preferably homemade
- 1cup milk
- 1cup water
- 1teaspoon dried summer savory
- About 1 teaspoon coarse salt
- 2tablespoons unsalted butter
- 2tablespoons flour
- ½teaspoon freshly grated nutmeg
- ⅔cup finely shredded Parmesan
Nutritional analysis per serving (6 servings)
201 calories; 10 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 11 grams protein; 731 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim and peel celery root. Cut in three-fourth-inch cubes, placing them in a bowl of water as you proceed.
- Step 2
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.
- Step 3
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.
- Step 4
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.
- This recipe is adapted from Elizabeth Schneider's "Uncommon Fruits And Vegetables" (Harper and Row)
Private Notes
Comments
Celeriac is such a luxury in most grocery stores quite aside from its daunting rough ‘paste diamond’ looks the second bulb can easily be replaced with a good sized russet peeled and cut in 1/4” slices. For advanced preparation, put prepared celeriac, potato, milk and beef broth in generously butter gratin dish ready for the oven what ever your schedule. A dollop of creme fresshe adds a touch of richness. It is perfect with smoked brisket or turkey.
Celeriac is such a luxury in most grocery stores quite aside from its daunting rough ‘paste diamond’ looks the second bulb can easily be replaced with a good sized russet peeled and cut in 1/4” slices. For advanced preparation, put prepared celeriac, potato, milk and beef broth in generously butter gratin dish ready for the oven what ever your schedule. A dollop of creme fresshe adds a touch of richness. It is perfect with smoked brisket or turkey.
As the weather got cool I tried this recipe as an alternative to the remoulades that we made during the summer with our celery root from the CSA . We enjoyed it, but I don't think it's as easy as some of the other recipes here that have that designation. For a gratin, it seems quite healthy--I used skim milk (many recipes call for cream), which was fine.