CELERY ROOT AND ONION GRATIN
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Butter 11 x 7-inch glass baking dish.
- Mix together celery root, onion, garlic, salt, pepper, and whipping cream in a large bowl.
- Pour celery root mixture into baking dish; and spread to an even thickness and gently press to compact. Sprinkle with cheese. Bake until top is golden brown, about 60 minutes. Allow to rest for 10 minutes before serving.
ROOT VEGETABLE GRATIN
Provided by Ina Garten
Categories side-dish
Time 2h10m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Butter a 13-by-10-by-2 1/2-inch baking dish.
- Heat 2 tablespoons of olive oil in a large (12-inch) saute pan over medium heat, add the onion and fennel and cook for 10 minutes, tossing occasionally, until lightly browned and tender. Add the garlic and cook for one minute.
- Meanwhile, in a large bowl, combine the onion mixture, sweet potatoes, celery root, Yukon Gold potatoes, cream, chicken stock, Gruyere, thyme, 1 tablespoon salt and 1 1/2 teaspoons pepper. Pour the mixture into the prepared baking dish and press lightly so the vegetables lie flat all the way to the edge. Combine the bread crumbs and 2 tablespoons of olive oil and distribute evenly on top. Bake uncovered for 1 1/2 hours, until the vegetables are very tender when tested with a small knife and the top is browned and bubbly. Allow to set for 15 minutes and serve hot.
- Make ahead: Bake in advance and reheat while the turkey rests, or assemble the dish, cover and refrigerate for up to 24 hours, then bake 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.
CREAMY CELERY GRATIN
Let celery take centre stage in this delicious side dish. The wine and stock make an intense sauce, while the nutty breadcrumbs provide a satisfying crunch
Provided by Good Food team
Time 55m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 304 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 3 grams sugar, Protein 7 grams protein, Sodium 0.91 milligram of sodium
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.
Nutrition Facts : @context http, Calories 186, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 9 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 722 milligrams, Sugar 5 grams, TransFat 0 grams
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.
CELERY ROOT GRATIN
Provided by Food Network
Time 50m
Yield 12 servings
Number Of Ingredients 9
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 ROOT AU GRATIN
Provided by Pierre Franey
Categories easy, quick, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Peel celery root and cut into 1-inch cubes. There should be 6 to 7 cups.
- Peel potatoes and cut into 1-inch cubes. Combine potatoes and celery-root pieces in a saucepan. Add water to cover and salt to taste. Bring to a boil and cook about 15 minutes or until vegetable pieces are tender.
- Meanwhile, preheat broiler to high.
- Drain vegetables and pour them into the bowl of a food processor. Blend thoroughly and add salt, pepper, nutmeg, butter and cream. Blend well.
- Spoon and scrape mixture into a small baking dish and smooth over the top. Sprinkle evenly with Parmesan cheese.
- Place dish under broiler about 6 inches from heat. Broil about 5 minutes or until cheese is nicely browned and glazed.
Nutrition Facts : @context http, Calories 298, UnsaturatedFat 5 grams, Carbohydrate 34 grams, Fat 16 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 10 grams, Sodium 873 milligrams, Sugar 4 grams, TransFat 0 grams
CELERY ROOT FENNEL GRATIN WITH GRUYERE
Steps:
- Preheat oven to 350 degrees. Lightly butter a 3-quart baking dish. Place the celery root, potatoes, and fennel in a large bowl and toss well.
- In a large measuring cup, combine the flour, salt, and pepper. Whisk in the milk.
- Layer 1/3 of the vegetables in the prepared baking dish. Sprinkle with 1/3 of the cheese. Repeat layering, reserving the last 1/3 of the cheese.
- Pour the milk mixture over all, pressing the vegetables to coat them. Sprinkle the remaining cheese on top. Bake for 1 hour, or until the vegetables are very tender.
CELERY AND POTATO GRATIN
Provided by Food Network
Time 1h35m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat the olive oil and cook the onions until golden, about 10 minutes; if the onions stick, add some water Add the garlic, celery and celery salt and wine and cook until wine has almost entirely evaporated; add the tomatoes and their juices and broth and simmer for 5 minutes to bring the flavors together and thicken slightly.
- Parboil the potatoes for 5 minutes; drain and pat dry; parboil celery root for 3 minutes; drain and pat dry.
- Preheat the oven to 375 degrees. Lightly oil a shallow wide baking dish (gratin dish) which will accommodate the 2 layers of potatoes and celery root.
- Spread a third of the tomato mixture in the bottom of the dish and top with alternating slices of parboiled celery root and potatoes; season carefully with salt and pepper. Top with tomato sauce, then layer potatoes and celery root and cover with sauce.
- Cover dish and bake for 45 minutes or until ingredients are completely tender. Serve hot, warm or at room temperature.
CELERY GRATIN
This celery gratin was a dish our family came to love. My grandmother knew how to create a dish out of just a few simple ingredients. -David Ross, Spokane Valley, Washington
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 331 calories, Fat 27g fat (17g saturated fat), Cholesterol 77mg cholesterol, Sodium 390mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 1g fiber), Protein 7g protein.
POTATO AND CELERY ROOT GRATIN WITH FONTINA CHEE]SE
Categories Cheese Potato Vegetable Side Bake Thanksgiving Casserole/Gratin Celery Bon Appétit
Yield Serves 8 to 10
Number Of Ingredients 9
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.
CELERY AU GRATIN
Make and share this Celery au Gratin recipe from Food.com.
Provided by Millereg
Categories Grains
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 357.3, Fat 27.7, SaturatedFat 17.2, Cholesterol 88.6, Sodium 399.7, Carbohydrate 18, Fiber 3.7, Sugar 5, Protein 10.1
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- Melt butter in skillet over medium heat; sauté shallots and garlic until slightly translucent, about 1 minute. Add cream, season with some of the salt and pepper and nutmeg; bring to simmer. Remove from heat and keep warm.
- Generously grease a three-litre shallow baking or gratin dish. Layer about half of the celery root slices in the dish, overlapping slightly. Season with some of the remaining salt and pepper. Stir the cream mixture and pour half over the celery root. Sprinkle all of the Parmesan and half of the thyme over top. Top with remaining celery root, cream mixture and thyme. Cover the dish with aluminum foil.
- Bake in 350 degrees Fahrenheit (180 degrees Celsius) oven until tender when pierced with a knife, about 1 hour. Uncover and sprinkle with Gruyere; broil, just until cheese is melted and lightly browned.
- Let stand 15 to 20 minutes before serving to allow the liquid to absorb back into the vegetables.
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