Celery Root And Squash Gratin With Walnut Thyme Streusel Food

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.

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.

ROOT VEGETABLE GRATIN

Steps:

• 1. Heat the oven to 400 degrees F. Spread the butter in a 13 x 9 x 2-inch baking dish.
• 2. Add the squash, potatoes, celery root, and leeks to the prepared dish.
• 3. Heat the broth, cream, thyme and nutmeg in a 2-quart saucepan over medium heat to a boil. Season to taste.
• 4. Pour the broth mixture over the vegetables.
• 5. Toss to coat.
• 6. Bake for 25 minutes. Reduce the temperature to 350 degrees F and bake for 40 minutes more or until golden brown and the vegetables are tender.
• 7. If the vegetables are browning too fast in the first 25 minutes, cover the dish loosely with foil.
• 8. Sprinkle with the cheese. Let stand for 10 minutes.