Gratin Of Celery Root And Potato Recipes

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 AND POTATO GRATIN

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 ROOT, POTATO AND PEAR GRATIN

Steps:

• Preheat the oven to 375 degrees F. Lightly butter a shallow 2-quart baking dish.
• Line a baking sheet with paper towels. Peel the celery root, then quarter and slice 1/4 inch thick. Heat 2 tablespoons olive oil in a large skillet over medium heat. Working in batches, add the celery root to the skillet in a single layer and cook, turning, until browned, about 10 minutes per batch. Remove with a slotted spoon and drain on the paper towels.
• Meanwhile, peel the potatoes and slice 1/4 inch thick. Add another 2 tablespoons olive oil to the skillet. Working in batches, add the potatoes in a single layer and cook, turning, until browned and tender, about 10 minutes per batch. Remove with a slotted spoon and drain on the paper towels with the celery root.
• Peel the pear, core and slice 1/4 inch thick. Add the remaining 2 tablespoons olive oil to the skillet. Add the pear in a single layer and cook, turning, until browned, about 10 minutes; transfer to the paper towels. Lightly season the celery root, potatoes and pear with salt and pepper.
• Heat the cream and garlic in a saucepan over medium-high heat until just simmering; remove from the heat. Combine the gruyere, parmesan, thyme and 1 teaspoon each salt and pepper in a bowl.
• Spread the celery root in the prepared baking dish. Sprinkle one-third of the cheese mixture on top. Remove the garlic from the cream, then pour one-quarter of the cream over the cheese. Layer the potatoes on top, then sprinkle with another one-third of the cheese mixture; pour another one-quarter of the cream on top. Top with the pear slices and sprinkle with the remaining cheese mixture. Pour the remaining cream over everything.
• Cover the dish with aluminum foil and bake 30 minutes, then uncover and bake until the gratin is bubbly and browned, 5 to 10 more minutes. Let cool 15 minutes before serving.

POTATO & CELERY ROOT GRATIN WITH LEEKS

Steps:

• Preheat oven to 350°F. Heat cream, garlic, and thyme sprig in a medium saucepan just until bubbles begin to form around edge of pan. Remove from heat; set aside to steep.
• Melt 1 tablespoon butter in a medium skillet over medium heat. Add leeks; season with salt and cook, stirring often, until tender (do not brown), 10-12 minutes. Transfer to a small bowl and set aside.
• Butter a 3-quart gratin dish with remaining 1 tablespoon butter. Layer 1/3 of potato slices and 1/3 of celery root slices evenly over bottom of baking dish. Cover with 1/3 of leeks, then 1/3 of Gruyère. Sprinkle with salt, pepper, and 1 teaspoon thyme leaves. Repeat layers twice more. Strain cream mixture into a medium pitcher and pour over vegetables.
• Set gratin dish on a large rimmed baking sheet and cover tightly with foil. Bake for 1 hour. Carefully remove foil; continue baking until top is golden brown and sauce is bubbling, 25-30 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Tent with foil and rewarm in a 300° oven until hot, about 20 minutes.

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.

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.

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.

CELERY ROOT AU GRATIN

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.

POTATO, CELERY ROOT AND STILTON GRATIN

Steps:

• Preheat oven to 400°F. Combine first 6 ingredients in heavy large skillet. Bring to simmer. Reduce heat to medium-low, cover and cook 10 minutes, turning vegetables occasionally.
• Using slotted spoon, transfer half of vegetables to 9x13-inch baking dish. Season with salt and pepper. Sprinkle 3/4 cup cheese over. Top with remaining vegetables. Pour cooking liquid over. Season with salt and pepper. Sprinkle 3/4 cup cheese over. Cover with foil; bake 45 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake until liquid is almost absorbed, about 55 minutes. Cool 20 minutes before serving.