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 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 AND SQUASH GRATIN WITH WALNUT-THYME STREUSEL
Categories Vegetable Vegetarian
Number Of Ingredients 14
Steps:
- For the streusel: 1. Combine all ingredients in a medium bowl and mix until butter is incorporated. Cover and place in the refrigerator until ready to use. For the gratin: 1. Heat the oven to 400°F and arrange a rack in the middle. Coat a 13-by-9-inch baking dish with butter and set aside. 2. Pour cream into a large bowl and set aside. Slice squash and celery root into 1/4-inch-thick pieces with a mandoline or sharp knife, placing pieces into the cream as they are cut. Toss until well coated. 3. Melt butter in a medium frying pan over medium heat. When it foams, add onion and season well with salt and freshly ground black pepper. Sauté until soft and translucent, about 5 minutes; set aside. 4. Construct gratin by ladling 1/3 of the squash and celery root mixture into the baking dish, then seasoning well with salt and freshly ground black pepper. Top with 1/2 of the onions, then another layer of squash and celery root. Season the second layer with salt and pepper and cover with the remaining onions. Place the last of the squash and celery root on top and press down to create an even surface. Season with salt and pepper, then pour the remaining cream over top. 5. Sprinkle streusel evenly over gratin. Bake until vegetables are soft and streusel is golden brown, about 40 to 50 minutes. 6. Let sit at room temperature for about 20 minutes before serving.
CELERY ROOT AND SQUASH GRATIN WITH WALNUT-THYME STREUSEL
Steps:
- For the streusel: Combine all ingredients in a medium bowl and mix until butter is incorporated. Cover and place in the refrigerator until ready to use. For the gratin: Heat the oven to 400°F and arrange a rack in the middle. Coat a 13-by-9-inch baking dish with butter and set aside. Pour cream into a large bowl and set aside. Slice squash and celery root into 1/4-inch-thick pieces with a mandoline or sharp knife, placing pieces into the cream as they are cut. Toss until well coated. Melt butter in a medium frying pan over medium heat. When it foams, add onion and season well with salt and freshly ground black pepper. Sauté until soft and translucent, about 5 minutes; set aside. Construct gratin by ladling 1/3 of the squash and celery root mixture into the baking dish, then seasoning well with salt and freshly ground black pepper. Top with 1/2 of the onions, then another layer of squash and celery root. Season the second layer with salt and pepper and cover with the remaining onions. Place the last of the squash and celery root on top and press down to create an even surface. Season with salt and pepper, then pour the remaining cream over top. Sprinkle streusel evenly over gratin. Bake until vegetables are soft and streusel is golden brown, about 40 to 50 minutes. Let sit at room temperature for about 20 minutes before serving.
CHEF JOHN'S ROOT VEGETABLE GRATIN
I cheated and added some potatoes to mellow things out, but this is still a very delicious and enjoyable way to eat root veggies.
Provided by Chef John
Categories Side Dish Vegetables
Time 2h
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 308.9 calories, Carbohydrate 25.2 g, Cholesterol 68.5 mg, Fat 21.7 g, Fiber 4.6 g, Protein 5.8 g, SaturatedFat 12.5 g, Sodium 448.4 mg, Sugar 6.3 g
EASY ROOT VEGETABLE GRATIN
This is a great fall recipe.
Provided by Dave
Categories Side Dish Vegetables Sweet Potatoes
Time 1h40m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 258.7 calories, Carbohydrate 32.1 g, Cholesterol 39 mg, Fat 11.7 g, Fiber 5.5 g, Protein 7.6 g, SaturatedFat 7 g, Sodium 424.8 mg, Sugar 5.3 g
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.
More about "celery root and squash gratin with walnut thyme streusel recipes"
CELERY ROOT AND POTATO GRATIN RECIPE - EAT SMARTER USA
From eatsmarter.com
CELERY ROOT GRATIN RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
CELERY ROOT AND SQUASH GRATIN WITH WALNUT-THYME STREUSEL
From plain.recipes
RECIPE: CELERY ROOT-KALE GRATIN WITH WALNUT BREAD CRUMBS
From saratogian.com
CELERY ROOT-KALE GRATIN WITH WALNUT BREAD CRUMBS - WASHINGTON …
From washingtonpost.com
CELERY ROOT AND SQUASH GRATIN WITH WALNUT-THYME STREUSEL RECIPE ...
From pinterest.ca
CELERY ROOT AND SQUASH GRATIN WITH WALNUT-THYME STREUSEL
From fooddiez.com
SQUASH CASSEROLE (AU GRATIN STYLE) - KYLEE COOKS
From kyleecooks.com
BUTTERNUT SQUASH GRATIN WITH LEEKS, SAGE AND WALNUTS
From feastingathome.com
BUTTERNUT SQUASH AND CELERY ROOT GRATIN - ALL THINGS CONSIDERED …
From allthingsconsideredyummy.com
ROASTED CELERY ROOT WITH WALNUTS AND THYME RECIPE - BON APPéTIT
From bonappetit.com
CELERY ROOT AND SQUASH GRATIN WITH WALNUT-THYME STREUSEL RECIPE
From pinterest.com
CHOWHOUND
From chowhound.com
CELERY ROOT AND SQUASH GRATIN WITH WALNUT-THYME STREUSEL RECIPE
From pinterest.ca
CELERY ROOT AND SQUASH GRATIN WITH WALNUT-THYME STREUSEL
From greatist.com
CHEESY ROOT VEGETABLE GRATIN WITH PARM & GRUYERE - THE GOOD …
From gooddishtv.com
CELERY ROOT FENNEL GRATIN WITH GRUYERE RECIPE - FOOD NEWS
From foodnewsnews.com
11 GRATIN RECIPES THAT ARE SO UPPER-CRUST RECIPE - BON APPéTIT
From bonappetit.com
CELERY ROOT AND ONION GRATIN - PRODUCE MADE SIMPLE
From producemadesimple.ca
CELERY ROOT AND SQUASH GRATIN WITH WALNUT-THYME …
From chowhound.com
BEST CELERY ROOT, POTATO AND WHITE TRUFFLE OIL GRATIN RECIPES
CELERY ROOT, PORCINI & SQUASH GRATIN | MARX FOODS BLOG
From marxfood.com
61 BEST CELERY ROOT RECIPES IDEAS | RECIPES, CELERY ROOT, ROOT RECIPE
From pinterest.com.au
RECIPE: CELERY ROOT-KALE GRATIN WITH WALNUT BREAD CRUMBS
From denverpost.com
CHEESY CELERY ROOT GRATIN - MORE.CTV.CA
From more.ctv.ca
ROOT VEGETABLE GRATIN - WANDERINGS IN MY KITCHEN
From wanderingsinmykitchen.com
WALNUT AND THYME RECIPES (325) - SUPERCOOK
From supercook.com
CELERY ROOT & SWEET POTATO GRATIN - OTTAWA FARM FRESH
From ottawafarmfresh.com
THYME-SCENTED SQUASH GRATIN - GOOD HOUSEKEEPING
From goodhousekeeping.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