Rich with cream and cheddar, this gratin uses celery root (celeriac) instead of the traditional potato.
To read the accompanying story, see: How to wrangle celery root and make it the star of your kitchen this winter.
From cookbook author and recipe developer Julia Turshen.
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Ingredients
measuring cupServings: 4-6
Directions
Step 1
Preheat the oven to 350 degrees. Use the butter to grease an 8-inch-square baking dish.
Step 2
Whisk together the heavy cream, garlic, salt (to taste), pepper and nutmeg in a bowl.
Step 3
Arrange a third of the celery root slices in an even layer in the baking dish. Sprinkle with a third of the cheese, a third of the chives and then evenly pour in a third of the cream mixture. Repeat the process two more times.
Step 4
Cover the baking dish tightly with aluminum foil. Bake (middle rack) for 45 minutes, or until the celery root is starting to get tender (test it with the tip of a paring knife).
Step 5
Uncover and bake for 35 to 45 minutes, until the top is golden brown, the celery root is completely tender and the sauce is bubbling at the edges.
Step 6
Serve hot.
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Nutritional Facts
Per serving (based on 6)
Calories
260
Fat
23 g
Saturated Fat
14 g
Carbohydrates
9 g
Sodium
400 mg
Cholesterol
80 mg
Protein
7 g
Fiber
1 g
Sugar
2 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From cookbook author and recipe developer Julia Turshen.
Tested by Matt Arnold.
Published January 30, 2018
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