GRATIN OF CELERY ROOT

Gratin of Celery Root image

Provided by Moira Hodgson

Time 1h

Number Of Ingredients 10

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Ingredients

2 medium celery roots (about 2 1/4 pounds)
1 cup beef broth, preferably homemade
1 cup milk
1 cup water
1 teaspoon dried summer savory
About 1 teaspoon coarse salt
2 tablespoons unsalted butter
2 tablespoons flour
1/2 teaspoon freshly grated nutmeg
2/3 cup finely shredded Parmesan

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.

Nutrition Facts : @context http, Calories 186, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 9 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 722 milligrams, Sugar 5 grams, TransFat 0 grams