Celery Gratin Food

CREAMY CELERY GRATIN

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.

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.

CELERY GRATIN

Steps:

• Preheat oven to 400 degrees. In a large bowl, mix celery, 1/2 cup Parmesan, cream, 1/2 teaspoon coarse salt, and 1/4 teaspoon ground pepper. Divide evenly among four 6-ounce ramekins, packing mixture in firmly. Place ramekins on baking sheet, and cover tightly with aluminum foil. Bake until celery is tender, 35 to 40 minutes.
• Meanwhile, tear bread into large pieces, and pulse in food processor until coarse crumbs form. Add remaining 1/4 cup Parmesan, and drizzle with olive oil; pulse just until crumbs are coated with oil, 4 to 6 times.
• Remove aluminum foil from ramekins. Dividing evenly, sprinkle breadcrumb mixture over celery. Return to oven and bake, uncovered, until golden, 8 to 10 minutes more. Let sit 5 minutes before serving.

CELERY GRATIN

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.

CELERY ROOT GRATIN

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.

CELERIAC GRATIN

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.

CHEF JOHN'S ROOT VEGETABLE GRATIN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Bring a large pot of generously salted water to a boil. Add the vegetables, and cook uncovered for 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the vegetables are cold, drain well, and set aside.
• Cook garlic and butter in a large skillet over medium heat until garlic starts sizzling, about 3 minutes.
• Stir in chicken broth, heavy cream, thyme, nutmeg, and cayenne pepper; cook until mixture begins to simmer, about 5 minutes.
• Coat a 9x13-inch baking dish with olive oil and spread vegetables evenly over the oil.
• Pour broth and cream mixture over vegetables and top with half of the grated Parmigiano-Reggiano cheese.
• Cover baking dish loosely with aluminum foil, place on a baking sheet, and bake in the preheated oven for 40 minutes.
• Remove baking dish from the oven and top with remaining Parmigiano-Reggiano. Bake uncovered until vegetables are browned, bubbling, and tender, about an additional 30 minutes.
• Remove from the oven and let rest for 20 minutes.

EASY ROOT VEGETABLE GRATIN

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Combine chicken broth and butter in a 9x13-inch baking dish; place dish in oven to melt butter while oven preheats.
• Toss baking potatoes, sweet potatoes, celery root, parsnips, salt, and black pepper together in a bowl. Pour into prepared baking dish and stir to coat vegetables with broth mixture. Cover the baking dish with aluminum foil.
• Roast vegetables in the preheated oven for 40 minutes. Uncover the baking dish and discard aluminum foil. Pour heavy whipping cream over vegetables and sprinkle Gruyere cheese over the top. Continue baking until vegetables are tender and cheese is melted and golden, about 30 minutes. Cool for 10 minutes before serving.

POTATO AND CELERY ROOT GRATIN WITH FONTINA CHEE]SE

Steps:

• Preheat oven to 400° F. Mix salt, pepper and nutmeg in small bowl. Sprinkle half of shallots in 16-cup oval gratin dish or 15x10x2-inch glass baking dish. Top with half of celery root and half of potatoes. Sprinkle half of spice mixture over. Repeat layering with remaining shallots, celery root, potatoes and spice mixture. Bring cream and broth to simmer in medium saucepan. Pour over vegetables. Cover tightly with foil.
• Bake until vegetables are almost tender, about 45 minutes. Increase oven temperature to 450° F. Press potatoes with spatula to even thickness. Bake uncovered until juices thicken, about 10 minutes. Top with cheese. Bake until cheese melts and browns, about 15 minutes. Cool 15 minutes before serving.

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.

POTATO AND CELERY ROOT GRATIN WITH CAPER BROWN BUTTER

Steps:

• Heat the oven to 375 degrees Fahrenheit/180 degrees Celsius.
• Add 2 tablespoons/30 grams of butter and all the oil to a medium (10-inch/26-centimeter) ovenproof sauté pan over medium-high heat. Once melted, add the onions and 1/2 teaspoon salt, turn the heat down to medium-low and cook, stirring occasionally, until onions are softened and have taken on a light coloring, about 15 minutes. Add the garlic and thyme leaves, and cook for another 3 minutes, stirring occasionally, until fragrant. Stir in the miso and wine, and cook until liquid is reduced by half, about 4 more minutes. Remove from the heat.
• In a large bowl, very gently toss together celery root (celeriac), potatoes and flour with 1 1/2 teaspoons salt and a generous grind of pepper. Stir in the onion mixture to coat, then transfer everything back into the skillet, piling the vegetables haphazardly, so that the batons are pointing in different directions. Pour in the stock. Lightly grease a piece of foil with a little oil, then tightly cover the pan (oiled side down) and bake for 1 hour, or until the vegetables have cooked through.
• Remove the foil, and turn the oven temperature up to 450 degrees Fahrenheit/210 degrees Celsius. Sprinkle over the Gruyère and return the dish to the oven for 30 minutes, or until nicely browned on top, rotating the dish halfway. Leave to settle for at least 20 minutes while you make the brown butter (beurre noisette).
• Add the remaining butter and the thyme sprigs to a small saucepan, and place it over medium heat. Once melted, cook for 3 to 5 minutes, stirring occasionally, or until it starts to smell nutty (add more or less time if necessary). Add the capers (carefully, as they might spit) and cook for 4 more minutes, or until they darken and burst. Off the heat, stir 1 tablespoon lemon juice from 1 lemon, chives and another good grind of pepper.
• Pour the caper brown butter all over the top of the gratin and serve warm, with the remaining lemon sliced into wedges to squeeze alongside.

CELERY AU GRATIN

Steps:

• Trim the celery and peel each stalk using potato peeler to remove the tough strings.
• Cut the sticks into ¼” by 2½” chunks.
• Preheat the oven to 355 F.
• Roughly dice the carrot and onions.
• Place these and the herbs in a heatproof casserole.
• Put the celery on top and cover two thirds of it with water.
• Season it.
• Cover this with foil and fit the casserole lid on top of the foil.
• Cook in the oven for one hour.
• Remove the celery to a container, leaving the carrot and onion in the casserole and reduce the liquid to approx 7 fl oz.
• Strain the liquid and reserve it.
• Melt the butter in a saucepan.
• Stir in the flour and cook this mixture for a couple of minutes.
• Next, incorporate the milk and then the cream.
• Cook the sauce until it thickens.
• Stir in the reduced stock and the cheese.
• Cook the sauce for a couple of minutes and season it; it should be the thickness of heavy cream.
• Layer the sauce and the celery in an au gratin dish.
• Scatter the breadcrumbs on top.
• Bake for 40 minutes at 355 F.
• If necessary the surface can be browned under the broiler.

CELERIAC, FENNEL, POTATO GRATIN

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.