Ingredients Jump to Instructions ↓

  1. Celery Root Gratin

  2. 8 to

  3. 1 cup turkey stock or chicken broth

  4. 2 cups heavy cream

  5. 2 large celery roots (about 1 1/2 pounds each)

  6. 1 tablespoon coarse-grain Dijon mustard

  7. 1 tablespoon smooth Dijon mustard

  8. 1 teaspoon sea salt, or to taste

  9. Freshly ground white pepper to taste

  10. 1 cup finely shredded Gruyere cheese

  11. In a large pot, bring the stock or broth and cream to a gentle

  12. simmer over medium heat. With a sharp chef's knife, trim the ends

  13. off the celery root and remove the peel, carving with the shape of

  14. the bulb to retain the curve. Cut each bulb lengthwise into quarters.

  15. Add to the pot, cover and cook, turning occasionally, until the

  16. 20 to 30 minutes. Heat the oven to

  17. degrees. Remove the pot from the heat. Using a slotted spoon or tongs, transfer the celery roots to a cutting board (reserving the

  18. liquid in the pot) and let the pieces sit until cool enough to

  19. handle. Cut them into one-fourth-inch-thick slices. Layer the

  20. slices in a 10-inch gratin or other baking dish, overlapping them

  21. slightly. Bring the liquid in the pot to a boil so that it thickens

  22. a bit, then whisk in the mustards, salt and pepper to taste. Pour

  23. the mixture evenly over the celery root, covering it completely.

  24. 35 to 40 minutes, until the

  25. liquid is bubbly and the cheese is melted. Serve hot.


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