Best Celery Root And Squash Gratin With Walnut Thyme Streusel Recipes

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ROOT VEGETABLE GRATIN



Root Vegetable Gratin image

Provided by Ina Garten

Categories     side-dish

Time 2h10m

Yield 8 to 10 servings

Number Of Ingredients 13

Good olive oil
1 1/2 cups sliced yellow onion (1 large)
2 cups (1/4-inch-sliced) fennel, top and core removed
1 tablespoon minced garlic (3 cloves)
1 pound sweet potatoes, peeled and sliced 1/4 inch thick
1 pound celery root, peeled and sliced 1/4 inch thick
1 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick
2 1/4 cups heavy cream
1/2 cup chicken stock, preferably homemade
2 cups grated Gruyère cheese (6 ounces with rind)
2 teaspoons minced fresh thyme leaves
Kosher salt and freshly ground black pepper
2 1/2 cups coarse fresh bread crumbs, crusts removed

Steps:

  • Preheat the oven to 350 degrees. Butter a 13-by-10-by-2 1/2-inch oval 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.

CELERY ROOT GRATIN



Celery Root Gratin image

Provided by Food Network

Time 50m

Yield 12 servings

Number Of Ingredients 9

3 pounds potatoes
4 pounds celery root
1 cup heavy cream
1 stick butter
1/2 teaspoon saffron
2 cloves garlic, minced
2 1/2 cups gruyere
Salt and pepper
1/2 cup chopped flat leaf parsley

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 GRATIN



Celery Gratin image

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

1/2 cup butter, divided
6 tablespoons all-purpose flour
1 cup whole milk
1 cup heavy whipping cream
3/4 cup shredded Swiss cheese
1/2 teaspoon salt
1/2 teaspoon pepper
Dash ground nutmeg
8 celery ribs, cut into 1-inch pieces
1/2 cup chopped celery leaves
6 slices white bread, crusts removed

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.

CHEF JOHN'S ROOT VEGETABLE GRATIN



Chef John's Root Vegetable Gratin image

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

2 Yukon Gold potatoes, scrubbed and sliced 1/8-inch thick with peel
1 turnip, peeled and sliced 1/8-inch thick
1 rutabaga, peeled and sliced 1/8-inch thick
1 small celery root, peeled and sliced 1/8-inch thick
1 parsnip, peeled and sliced 1/8-inch thick
salt, to taste
3 cloves garlic, minced
2 tablespoons butter
1 ¼ cups chicken broth
1 cup heavy cream
1 tablespoon chopped fresh thyme
1 pinch ground nutmeg
1 pinch cayenne pepper
2 teaspoons olive oil
¼ cup finely grated Parmigiano-Reggiano cheese, divided

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

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