- Celery Root Gratin
8 to
1 cup turkey stock or chicken broth
2 cups heavy cream
2 large celery roots (about 1 1/2 pounds each)
1 tablespoon coarse-grain Dijon mustard
1 tablespoon smooth Dijon mustard
1 teaspoon sea salt, or to taste
Freshly ground white pepper to taste
1 cup finely shredded Gruyere cheese
In a large pot, bring the stock or broth and cream to a gentle
simmer over medium heat. With a sharp chef's knife, trim the ends
off the celery root and remove the peel, carving with the shape of
the bulb to retain the curve. Cut each bulb lengthwise into quarters.
Add to the pot, cover and cook, turning occasionally, until the
20 to 30 minutes. Heat the oven to
degrees. Remove the pot from the heat. Using a slotted spoon or tongs, transfer the celery roots to a cutting board (reserving the
liquid in the pot) and let the pieces sit until cool enough to
handle. Cut them into one-fourth-inch-thick slices. Layer the
slices in a 10-inch gratin or other baking dish, overlapping them
slightly. Bring the liquid in the pot to a boil so that it thickens
a bit, then whisk in the mustards, salt and pepper to taste. Pour
the mixture evenly over the celery root, covering it completely.
35 to 40 minutes, until the
liquid is bubbly and the cheese is melted. Serve hot.
