SWEET POTATO AND CELERIAC AU GRATIN
Before I say anything, I should point out that this recipe is higher in carbs than most of my recipes. If you're deep in ketosis, or working on induction, you might want to look away. LOOK AWAY! This recipe will grab you and suck you in. Before you know it, you'll be in the store, jumping into that big pile of sweet potatoes in the produce section, much in the same way your kids jump into the giant tub of balls at Chuck E. Cheese. This recipe is here because not everyone eats as low as I do. I recently asked on Facebook what the carb levels of my readers were. About half were within ranges similar to my own, but the other half had a higher capacity for carbs. This is for them. There are ALSO times where I'll up my allowance for the occasional splurge. Planned departures, in my opinion are good, fun, delicious, remind us that we really can eat anything (as long as it's got its place, within a grander plan) and FINALLY, it keeps the body guessing! A third reason this is here is for company. Let's face it, the Standard American Diet (SAD) tends to include heavy amounts of starch (ie. steak and potatoes). I believe the USDA (wrongly, in my opinion) recommends we get something upwards of 65% of our daily calories from carbohydrates. Because of these recommendations, there are certain expectations of a meal, and by extension, the host! It becomes a bit of a challenge to offer a borderline mandatory starch, in a world without starch! This is one of those low-carb starches that NO one will scoff at. They will, in fact, ask you for the recipe. Give it to them! I love sweet potatoes. I think they're amazing in just about every way I've ever had them. In this case, I've paired them with celeriac. This is done for two reasons. 1. I like the color contrast of the two colors alternating in the slices. It's purdy! 2. Celeriac is lower in carbs than sweet potatoes, but tend to get a bit lost in the flavor. As a result, it lowers the carbs of the dish, while carrying the flavors and textures of the sweet potatoes (as well as the luscious cream and cheese!). ☺ In terms of flat out flavor, this is 10 out of 10. I'm usually fairly critical of my recipes and do my best to portray them honestly, and as I see them. This is probably in my top 10 of all recipes across my site. It's a treat to die for, but ... that's just it. It's a treat. Note: I used a mandolin to cut the potatoes really thin. You could do this with a knife, but be careful and keep the slices as thin and consistent as possible.
Provided by DJ Foodie
Time 1h20m
Yield 8 Servings
Number Of Ingredients 7
Steps:
- Pre-heat oven to 350 F.
- Peel and slice your celeriac and sweet potatoes, with a mandolin. Make two separate piles. Then, separate each pile into 4 piles. You should now have 8 piles, all about the same size.
- Butter the inside of a baking pan (I used a 9"x9" square).
- Start by placing a thin, consistent layer of celeriac slices. It should entirely cover the bottom of the pan. Sprinkle a small amount of salt on the layer. Next, add a thin, consistent layer of sweet potatoes. Make sure your layers are even and not thicker in the middle. Season with a little salt and pepper. Drizzle 1/4 cup of cream fairly evenly around the layer. Sprinkle 1/4 cup of grated parmesan cheese over the sweet potatoes. Finally, give a light dust of nutmeg. Repeat these steps, alternating layers and seasoning each layer with a little salt, pepper, nutmeg and a bit of cream and parmesan. When done, top with the final 1/4 cup of cream and a 1/2 cup of parmesan cheese.
- Place your pan, uncovered, in the oven and allow to bake for about 45 minutes. When a knife can be entered easily into the center of the dish, it is ready. If it gets prematurely dark, feel free to cover with a bit of aluminum foil, but be sure to poke some holes in it. It may take a bit more than an hour, depending on how thick you made it, but it will get there.
- When done, remove it from the oven and allow it to sit for 15 minutes, before slicing. This will allow it to firm up, a bit.
Nutrition Facts : ServingSize 8 g, Calories 331.14 kcal, Carbohydrate 26.825 g, Protein 10.285 g, Fat 20.6075 g, Fiber 4.2125 g
GRATIN OF SWEET POTATO AND CELERIAC RECIPE
This traditional British sweet potato gratin recipe is delicious served with a roast, or as a vegetarian main course
Provided by Woman and Home
Categories Dinner, Main course
Time 55m
Yield Serves: 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 170 C, 150 C fan, 325 F, gas 3. Place a layer of celeriac at the bottom of a baking dish and season with the celery salt and freshly ground black pepper.
- Cover with a layer of sweet potato and scatter with a few sliced onions. Repeat until all the vegetables are used, finishing with a layer of sweet potato and onion.
- Scatter the cheese over the top, pour over the stock and bake for 35 to 40 minutes or until the vegetables are soft.
Nutrition Facts : @context https, Calories 179 Kcal, Fat 7 g, SaturatedFat 4 g
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
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 AND SWEET POTATO GRATIN
Make and share this Celeriac and Sweet Potato Gratin recipe from Food.com.
Provided by merron-iru kami
Categories Yam/Sweet Potato
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat the oven to 450 degrees.
- Coat an oven safe casseraole dish with non-stick spray.
- Arrange a layer of sweet potatoes, slightly overlapping. Sprinkle about a TB of flour on the potatoes, followed by salt and pepper, tarragon, 1 tb of butter (cut into small pieces)and 1 TB of cheddar.
- Repeat this process with the onions and celeriac, topping each layer with flour, butter, seasonings and cheese.
- Complete the gratin with a layer of sweet potatoes. Pour the cup of cream over the top of the casserole (slowly so it doesn't overflow). When it has sunk into the layers, season the top of the casserole, cover with tinfoil and bake until the vegetables are tender (about 45 minutes).
- Cover the gratin with the remaining cheddar cheese and return to the oven uncovered for an additonal 5 - 10 minutes so the cheese can melt.
Nutrition Facts : Calories 395.8, Fat 28.9, SaturatedFat 18.1, Cholesterol 94.5, Sodium 267.9, Carbohydrate 27.4, Fiber 3.6, Sugar 5, Protein 8.5
CHEESY CELERIAC, LEEK & ROSEMARY GRATIN
Combine celeriac and leek with mature cheddar for an indulgent Christmas side dish. A spoonful of mustard or horseradish stirred through the cream wouldn't go amiss
Provided by Good Food team
Categories Side dish
Time 2h
Number Of Ingredients 8
Steps:
- Heat the butter in a saucepan. Add the leeks, rosemary and bay leaf, then cover and cook very gently over a medium-low heat for 15-20 mins until the leeks are soft. Pour over the milk and almost all of the cream, then season and bring to the boil. Remove from the heat and leave to cool a little, then scoop out the bay leaf.
- Pour a little of the leek mixture into an ovenproof gratin dish. Arrange a layer of celeriac in the dish, then season. Spoon over some more of the leek mixture and scatter with a little cheese. Repeat the process, alternating between layers of the leek mixture, cheese and celeriac slices, then finish with a drizzle of cream and the last of the cheese. Can be prepared up to a day ahead and kept in the fridge.
- Heat oven to 180C/160C fan/gas 4. Bake the gratin for 1 hr-1 hr 15 mins until the top is golden and the celeriac is tender when poked with a knife. If the gratin is browning a little too much, cover the dish in foil. Can be chilled, then reheated in a microwave or oven on a low heat with a drizzle more cream.
Nutrition Facts : Calories 314 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
CELERIAC & POTATO MASH
Serve this with stews, when you fancy a change from plain mashed potato
Provided by Good Food team
Categories Dinner, Side dish
Time 35m
Number Of Ingredients 6
Steps:
- Boil the potatoes for 20-25 mins until tender, adding the celeriac after 5 mins. Drain and press through a potato ricer back into the pan once the surface water has evaporated, or mash well with a potato masher in the dry pan.
- While the potatoes cook, melt the 140g butter over a medium heat, then sweat the spring onions for about 5 mins until soft and silky, stirring occasionally. Add the cream and season with salt, pepper and nutmeg. Bring to a simmer, then cook for another few mins until this thickens a little.
- Stir two-thirds of the creamy onions into the potato and celeriac purée. Season to taste. If making in advance, cover the surface of the mash and the sauce with cling film, then set aside. Can now be frozen or made up to a day ahead. Just before serving, gently reheat the mash and reserved sauce. Spoon the mash into a serving bowl, pour the sauce on top and turn it over a few times to loosely mix. Make a well in the centre and drop in the remaining knob of butter.
Nutrition Facts : Calories 442 calories, Fat 32 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 7 grams protein, Sodium 0.57 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
CELERIAC, POTATO & ROSEMARY GRATIN
This warming and creamy dish is perfect for sharing with friends and family
Provided by Good Food team
Categories Dinner, Main course, Side dish
Time 1h35m
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Grill the bacon, if using, until cooked and lightly brown, then set aside.
- Bring the cream, milk, garlic, rosemary, chilli and mustard to the boil in a medium saucepan, then turn off.
- Pour a little of the cream mixture onto the bottom of an ovenproof gratin dish. Arrange a layer of celeriac, scatter with bacon, then season. Pour over some more of the cream mixture and repeat the same process, alternating potato and celeriac, finishing with a layer of potato. Cover with the remainder of the cream mixture, then bake for 1-1¼ hrs, until golden and vegetables are tender when a knife is stuck in. Leave to sit for 5 mins, then serve.
Nutrition Facts : Calories 685 calories, Fat 59 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 0.75 milligram of sodium
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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