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
WINTER CELERIAC GRATIN
This comforting yet luxurious gratin can be served as a main course or side-dish. Celeriac is often served raw in a mustardy sauce as celeriac rémoulade, and this dish uses the same flavour combination. Include the ham or not, as you prefer. You can also grate over Parmesan or Cheddar for extra flavour before it goes in the oven.
Provided by Hattie Ellis
Categories Main course
Yield Serves 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 200C/180C Fan/Gas 6.
- In a large bowl, mix the potato, shallots, parsley, celeriac and ham, if using. Add the capers and season with pepper and a pinch of salt. Tip the mixture into an ovenproof dish (approximately 30cm/12in square and not too deep).
- Heat the crème fraîche and milk in a small pan. Stir in the mustard and garlic and season with half a teaspoon flaky sea salt and pepper. Bring to a gentle boil, then pour over the gratin. It won't cover the vegetables - that's fine.
- Bake for 1 hour 15 minutes, or until the vegetables are tender. Cover the top with foil if it is getting too brown. Leave to sit for 5 minutes before serving.
POTATO AND CELERIAC GRATIN WITH MUSTARD AND CREME FRAICHE
Make and share this Potato and Celeriac Gratin With Mustard and Creme Fraiche recipe from Food.com.
Provided by ZYXEL
Categories Potato
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat the oven to 200°C.
- Layer the potatoes and celeriac in a buttered gratin dish with the garlic, seasoning with salt and pepper as you go.
- Pour in enough hot stock to come up nearly to level of the top layer.
- Cover with greaseproof paper and bake for 45 minutes.
- Mix the creme fraiche and mustards in a bowl.
- Spread over the top of the gratin. Return to the oven and bake for another 10-15 minutes until the celeriac and potatoes are tender. (Do not add the cream mixture before step 6, as mustard turns bitter when cooked for too long).
Nutrition Facts : Calories 729.9, Fat 22.3, SaturatedFat 12.9, Cholesterol 76.2, Sodium 361, Carbohydrate 118.3, Fiber 14.4, Sugar 7.1, Protein 17.6
POTATO AND CELERY ROOT GRATIN WITH CAPER BROWN BUTTER
This is the perfect side dish to a Sunday roast or winter spread. Cutting the vegetables into batons as opposed to thinly slicing them lends a wonderful texture to the dish, and it looks pretty funky too. If you can't find celeriac (celery root), then swap it out for an equal amount of Yukon Gold potatoes or similar semi-waxy potatoes. This is the kind of dish that tastes better as it sits, so feel free to serve it at room temperature if you prefer, adding the brown butter just before serving.
Provided by Yotam Ottolenghi
Categories casseroles, main course, side dish
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 16
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.
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
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
POTATO GRATIN WITH GRUYèRE AND CRèME FRAîCHE
Categories Cheese Dairy Potato Side Bake Thanksgiving Fall Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F. Generously butter 13x9x2-inch glass baking dish. Arrange half of potato slices in bottom of prepared dish, overlapping slightly. Sprinkle generously with salt and pepper. Spread half of crème fraîche over potatoes and sprinkle with half of cheese. Top with remaining potatoes, overlapping slightly; sprinkle generously with salt and pepper. Spread with remaining crème fraîche; sprinkle with remaining cheese.
- Bake gratin uncovered 30 minutes. Reduce oven temperature to 350°F. Continue to bake gratin until potatoes are tender and top is golden brown, about 45 minutes. Remove from oven; let stand 10 minutes. Sprinkle with parsley and serve.
- Available at some supermarkets. If unavailable, heat 1 1/2 cups whipping cream to lukewarm (85°F). Remove from heat and mix in 3 tablespoons buttermilk. Cover and let stand in warm draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room. Chill until ready to use.
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
More about "potato and celeriac gratin with mustard and creme fraiche food"
ANGELA HARTNETT'S CELERIAC AND POTATO GRATIN RECIPE
From theguardian.com
Estimated Reading Time 2 mins
POTATO AND CELERIAC GRATIN WITH MUSTARD AND.
POTATO AND CELERIAC GRATIN WITH MUSTARD AND.
CELERIAC AND POTATO GRATIN RECIPE - LOS ANGELES TIMES
From latimes.com
POTATO-CELERIAC GRATIN | SAVEUR
From saveur.com
Servings 4-6
CHARD, POTATO AND CELERIAC GRATIN | JAMIE OLIVER RECIPES
From jamieoliver.com
POTATO AND CELERIAC GRATIN | BRITISH RECIPES | GOODTO
From goodto.com
COMFORTING GRATINS | SAVEUR
From saveur.com
CELERIAC, GARLIC AND THYME DAUPHINOISE | TESCO REAL FOOD
From realfood.tesco.com
QUICK & EASY CELERIAC GRATIN RECIPE / RIVERFORD
From riverford.co.uk
POTATO GRATIN RECIPE WITH CELERIAC | OLIVEMAGAZINE
From olivemagazine.com
CELERIAC AND POTATO GRATIN RECIPE | RECIPES FROM OCADO
From ocado.com
CELERIAC GRATIN | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
10 GREAT POTATO GRATINS | SAVEUR
From saveur.com
POTATO AND CELERIAC GRATIN | COOKSTR.COM
From cookstr.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love