Gratin of Celery Roots And Chestnuts
- Total Time
- 40 minutes
- Rating
- Comments
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Ingredients
- 3large celery roots, about 3 pounds
- 24chestnuts, blanched and peeled, or two 12-ounce cans of vacuum-packed fresh-roasted chestnuts
- 1quart milk
- ½cup heavy cream
- 2tablespoons unsalted butter
- 1teaspoon salt
- ¼teaspoon white pepper
- ⅛teaspoon cayenne pepper
- Leaves from one bunch of celery, about ½ cup, for garnish (optional)
- 1cup vegetable oil (optional)
Nutritional analysis per serving (8 servings)
548 calories; 41 grams fat; 10 grams saturated fat; 0 grams trans fat; 24 grams monounsaturated fat; 6 grams polyunsaturated fat; 40 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 7 grams protein; 495 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
Using a stainless-steel knife, peel the celery root and cut into ½-inch dice. Put the celery root, chestnuts and milk in a pot over medium heat and simmer, uncovered, until tender, about 15 minutes. Drain.
- Step 2
Puree chestnuts and cooked celery root in a food processor, drizzling in heavy cream to loosen the mixture. Add all but 1 teaspoon of the butter, the salt and the white and cayenne pepper. Grease a 1-quart casserole with the remaining butter. Push the puree through a fine-mesh strainer into the casserole and, if serving later, cover with foil and refrigerate. The gratin can be stored for two days and reheated for 15 minutes in a 300-degree oven before serving.
- Step 3
For an optional garnish, deep-fry celery leaves in vegetable oil, drain well on paper towels and sprinkle over gratin just before serving.
Private Notes
Comments
Good Flavor, especially after it cools a bit. Dish really needs garnish. Its base color is pretty brown and drab. Next time, I would reserve a half dozen chestnuts, halve them and place on top of gratin before baking. Still use celery leaves or parsley to garnish post baking. Not sure if it added much, but I did shave parma on top before baking and then turned on broiler for last several minutes of baking. P.S. Reserve a bit of the cooking liquid, you may need it for the food processing step.