Time to “Cele”brate an unusual root! Celery root or celeriac is not the most attractive vegetable you have ever seen but is more nutrient dense than other root vegetables like potatoes or carrots and is easily combined with them. This fall and winter recipe will grace your holiday table with a bit of flair as well as distinction!
Nutritional information for celery root
Celery Root and Potato Gratin with Gruyére and Brown Butter
Makes 8 to 10 servings
Ingredients:
1/2 cup unsalted Kerrygold butter for baking dish and cream mixture
1 Tablespoon olive oil
1/2 cup finely chopped shallots
1 teaspoon chopped fresh thyme
2 cups heavy cream
1 teaspoon Dijon mustard
2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
4 Tablespoons, browned butter
1 1/2 lb. russet potatoes, peeled, and sliced 1/16 inch thick (with a mandoline if possible)
1 1/2 lb. celery root, peeled, and sliced 1/16 inch thick (with a mandoline if possible)
4 ounces Gruyère cheese, shredded
1 ounces Parmigiano-Reggiano cheese, grated
2 teaspoon chopped fresh chives or flat-leaf parsley (optional)
Instructions:
- Preheat the oven to 375°F. Butter a 13-by-9-inch baking dish.
- Melt 4 Tablespoons of the butter in a saucepan over medium heat 3 to 5 minutes. Swirl the pan as it foams. As soon as it smells nutty and turns a golden amber color, immediately remove it from the heat and pour it into a small bowl to stop the cooking. Set aside.
- In the same pan, warm the olive oil on medium. Add the shallots and thyme. Stir for 3 minutes.
- Add the cream, mustard, salt, and pepper and whisk. Slowly whisk in the warm browned butter (making sure to scrape in all the toasted milk solids from the bottom). Remove from the heat.
- In a large bowl, toss together the potato and celery root slices. Pour the cream mixture over the potato mixture and toss to coat evenly.
- In a small bowl, stir together the Gruyère and Parmigiano-Reggiano.
- Arrange a layer of potato and celery root slices, slightly overlapping, in the prepared baking dish. Sprinkle with one-third of the cheese mixture. Repeat the layering 2 more times, ending with the cheese. Pour any remaining cream from the bowl over the gratin.
- Cover the dish loosely with foil and bake for 45 minutes. Remove the foil and continue baking until the top is golden and the vegetables are tender when pierced, 30 to 45 minutes more. Let stand for 10 minutes, then sprinkle with the chives and serve.
