Celeriac Gratin Recipes

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SLOW-COOKED DUCK LEGS IN PORT WITH CELERIAC GRATIN



Slow-cooked duck legs in Port with celeriac gratin image

A cross between confit and a casserole, this slow-braised duck dish is served with a dauphinoise-like potato bake

Provided by James Martin

Categories     Main course

Time 2h45m

Number Of Ingredients 19

2 duck legs
2 carrots , roughly chopped
1 small onion , roughly chopped
1 tbsp plain flour
1 bay leaf
1 star anise
2 cloves
2 strips orange skin (with a potato peeler)
150ml port
500ml chicken stock
100ml milk
100ml double cream
1 garlic clove , squashed
1 rosemary sprig
25g butter , plus extra for greasing
¼ small celeriac (about 100g), quartered and thinly sliced
1 small potato , thinly sliced
grated parmesan , for sprinkling
seasonal vegetables , to serve

Steps:

  • Heat oven to 160C/140C fan/gas 3. Put the duck legs in a flameproof casserole set over a medium heat. Brown all over, then remove from the casserole and set aside. Pour off all but 1 tbsp of the fat, leave more fat in the pan if you are doubling or tripling (save the drained fat for your Christmas roasties). Add the carrots and onion to the casserole and cook for 5-10 mins or until starting to caramelise. Stir in the flour and cook for 1 min more. Return the duck along with the remaining ingredients. Bring to a simmer, then cover with a lid and put in the oven for 2 hrs.
  • Meanwhile, prepare the gratin. Put the milk, cream, garlic and rosemary in a pan set over a low heat. Bring to a gentle simmer for 5 mins, then remove from the heat and leave to infuse for 30 mins. Grease 2 ramekins (about 8cm diameter, 5cm deep). Arrange the celeriac and potato slices in the ramekins, seasoning the layers as you go. Remove the garlic and rosemary from the milk, pour over the veg, then dot with butter. Cover tightly with foil and bake with the duck for 1½ hrs.
  • Once cooked, remove the duck and gratins from the oven. To freeze the duck, cool, then pack into a freezer container, pushing the duck under the sauce. If it doesn't cover it, lay cling film on top. Use within 2 months. Thaw in the fridge, then reheat in the casserole and complete from Step 4. Increase oven to 220C/200C fan/gas 7. Put a heavy can on top of each foil-wrapped gratin and stand for 15-20 mins, or chill like this until needed. Once pressed, turn the gratins out onto a baking tray, sprinkle with a little Parmesan and bake for 20 mins until golden.
  • Meanwhile, remove the duck legs from the casserole, strain the cooking liquid into a clean pan and bring to a rapid boil. Reduce the sauce by half until thickened and glossy. Add the duck legs and heat through. Put a duck leg on each plate with a little sauce spooned over the top. Serve with the gratins and seasonal veg.

Nutrition Facts : Calories 841 calories, Fat 50 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 22 grams sugar, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 1.4 milligram of sodium

CHEESY CELERIAC, LEEK & ROSEMARY GRATIN



Cheesy celeriac, leek & rosemary gratin image

Combine celeriac and leek with mature cheddar for an indulgent Christmas side dish. A spoonful of mustard or horseradish stirred through the cream wouldn't go amiss

Provided by Good Food team

Categories     Side dish

Time 2h

Number Of Ingredients 8

25g butter
2 leeks, outer layer removed, washed of any grit and sliced into rings
small handful rosemary leaves, roughly chopped
1 bay leaf
300ml double cream
300ml milk
1 celeriac (about 500g), peeled, quartered and thinly sliced
100g cheddar or gruyère, coarsely grated

Steps:

  • Heat the butter in a saucepan. Add the leeks, rosemary and bay leaf, then cover and cook very gently over a medium-low heat for 15-20 mins until the leeks are soft. Pour over the milk and almost all of the cream, then season and bring to the boil. Remove from the heat and leave to cool a little, then scoop out the bay leaf.
  • Pour a little of the leek mixture into an ovenproof gratin dish. Arrange a layer of celeriac in the dish, then season. Spoon over some more of the leek mixture and scatter with a little cheese. Repeat the process, alternating between layers of the leek mixture, cheese and celeriac slices, then finish with a drizzle of cream and the last of the cheese. Can be prepared up to a day ahead and kept in the fridge.
  • Heat oven to 180C/160C fan/gas 4. Bake the gratin for 1 hr-1 hr 15 mins until the top is golden and the celeriac is tender when poked with a knife. If the gratin is browning a little too much, cover the dish in foil. Can be chilled, then reheated in a microwave or oven on a low heat with a drizzle more cream.

Nutrition Facts : Calories 314 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium

CELERIAC GRATIN



Celeriac Gratin image

This dish could be called scalloped celeriac; replace potatoes with celeriac.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 9

4 shallots, sliced thin
3 medium bulbs celeriac
2 sprigs fresh thyme
1 cup heavy cream
1 tablespoon Dijon mustard
Freshly grated nutmeg
Salt and freshly ground black pepper
3/4 cup freshly grated Gruyere cheese
1/4 cup freshly grated Parmesan cheese

Steps:

  • Heat oven to 400 degrees. Butter a 1 1/2-quart gratin dish. Scatter shallots over bottom of dish. Trim celeriac by cutting off bottom and top, then cutting off thick outer layer with a sharp knife. Cut into 1/4-inch slices and then julienne. Arrange evenly in gratin dish. Sprinkle thyme leaves over celeriac.
  • In a small bowl, whisk together cream, mustard, nutmeg, and salt and pepper. Pour over celeriac and sprinkle with cheeses. Cover with foil and bake for 20 minutes.
  • Remove foil and continue baking until top is brown and bubbly and cream is thickened and reduced, about 20 more minutes. Let cool for 10 minutes and serve.

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2019-04-10 In a baking dish, add one third of the leek mixture, top with a third of the bacon, plus a third of the cheese. Peel and slice the celeriac, then arrange half of the slices on top. Repeat with more leeks, bacon, cheese and celeriac, then top with the remaining cheese and the cream. Bake for 60 minutes or until golden, and the celeriac …
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CELERIAC GRATIN: CHEESY, COMFORTING AND EASY TO MAKE - …
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2019-11-26 This celeriac gratin is the result of an experiment one cold winter day last year. It was so delicious that the dish never actually made it to the dining table; after …
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  • Cut the celeriac in half, then into 3-5mm slices. Chop each slice into thick strips, then toss the celeriac with the lemon juice to prevent browning.
  • Add the butter to a saucepan, and melt over a medium heat. Sprinkle the flour on top, and combine together with a wooden spoon. Stir the mixture continuously for a couple of minutes to cook out the flour.


CELERIAC GRATIN | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
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2015-09-16 Preheat your oven to 200°C/400°F/gas 6. Place the potatoes, celeriac and onion in an earthenware-type baking dish. Season generously. Add the garlic, ¾ of the …
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  • This is a deliciously indulgent veggie side that's super quick to get in the oven and absolutely brilliant served with just about any meat or white fish, like cod or haddock.
  • Preheat your oven to 200°C/400°F/gas 6. Place the potatoes, celeriac and onion in an earthenware-type baking dish.


ROOT MANOEUVRES: CELERIAC RECIPES | HUGH FEARNLEY ...
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2012-12-15 Heat the oven to 170C/335F/gas mark 3. Rub a gratin dish with the butter. Peel the potatoes and slice them thinly, either with a sharp knife or a mandoline. Cut the outer layer off the celeriac ...
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POTATO GRATIN RECIPE WITH CELERIAC - OLIVEMAGAZINE
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2015-10-05 Gratin is one of our favourites, and celeriac gives this recipe an edge. Finely sliced, baked celeriac and potatoes smothered in herb and garlic cream is the ultimate comfort food to make any spread over the festive season more indulgent. You can make the gratin …
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NIGEL SLATER’S CELERIAC RECIPES | FOOD | THE GUARDIAN
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2016-01-24 Whether it’s cooked in a gratin, baked with swede or added to haddock soup, this is celeriac’s time to shine ‘There is more to this knobbly root than the …
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This celeriac recipe can either be a vegetarian main course or adapted for a vegan diet by using olive oil and almond milk to cook each celeriac element, and just as nice as a side dish for a carnivore. Ingredients Required. For the Celeriac Choucroute: (approx. 50g per portion) 200g Celeriac…
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  • Season the celeriac with salt and pepper and toss with the cream mix in a bowl, making sure it’s evenly coated. Transfer to a gratin dish.
  • Bake in the oven preheated to 190C/375F/gas 5 for 40 minutes, sprinkle the rest of the cheese on top and bake for further 10-15 minutes until golden and bubbling. Serve after it’s rested for a minute.


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  • Put the cream, milk and crushed garlic into a pan and bring to the boil. Season and add the celeriac, mixing well.
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  • Pour the double cream and milk into a medium pan. Peel and bash the garlic, add to the pan with the shallot, spices, salt, and bay leaves. Bring just to the boil, cover and infuse for 30 minutes. Strain.
  • Preheat the oven to 180°C, fan 160°C, gas 4. Slice the celeriac and potatoes into 3mm thick pieces; use a mandoline if you have one.
  • Pour enough of the infused cream into the bottom of a buttered 18cm x 22cm ovenproof dish to cover it in a very thin layer. Add alternate layers of sliced celeriac and potatoes, drizzling with some of the cream in between, and pressing down occasionally.
  • Pour the rest of cream over the top, cover with well-buttered foil and bake on a tray for 40-50 minutes or until just tender. If prepping ahead, cool the gratin then chill. If serving immediately, uncover and cook for a further 15-20 minutes or until the top is golden and a knife goes through the layers easily.


HAVE YOU TRIED CELERIAC YET? HERE ARE OUR 10 BEST RECIPES ...

From onegreenplanet.org
Author Rhea Parsons
Published 2019-01-26
  • Whole Roasted Celeriac with Herbs, Olive Oil, and Sea Salt. It doesn’t get any simpler than Ida Hemmingsson-Holl‘s Whole Roasted Celeriac with Herbs, Olive Oil, and Sea Salt.
  • Crispy Oil-Free Celeriac Fries. Celeriac, also known as celery root, isn’t the first thing you’d think of when it comes to vegetables that make awesome fries, but Natalie Tamara‘s recipe for Crispy Oil-Free Celeriac Fries is here to prove that it can be done.
  • Creamy Cauliflower and Celeriac Soup With Roasted Shiitake Mushrooms. Source: Creamy Cauliflower and Celeriac Soup With Roasted Shiitake Mushrooms. Advertisement.
  • Herbed Celeriac Puree With Sautéed Chanterelle Mushrooms. Celeriac, also known as celery root, is the perfect substitute for mashed potatoes in Emma D’Alessandro‘s dish of Herbed Celeriac Puree With Sauteed Chanterelle Mushrooms.
  • Raw Mushroom Kale Rice. If you’re trying to cut back on carbs, Amy Lyon‘s Raw Mushroom Kale Rice dish is perfect. Celeriac and kale form the base of this faux rice while garlic and thyme add flavor.
  • Leek and Celeriac Soup. Adding celeriac to dishes that are steamed or boiled brings out the flavor of celery with a nutty twist. Celeriac also has the texture of a potato, which makes it a perfect addition to Lindsey Auerbach‘s Leek and Celeriac Soup with sweet, onion-y leeks.
  • Cheesy Leek and Celeriac-Potato Gratin. Celeriac tastes like potatoes with a hint of celery so why not put them together as in Clémence Moulaert‘s Cheesy Leek and Potato Gratin?
  • Potato, Leek, and Celeriac Soup. Celeriac is one of those magical root vegetables that works perfectly in soup, like this Potato, Leek, and Celeriac Soup by Molly Ashworth.
  • Mashed Potatoes and Celery Root. You’ve probably tried blending cauliflower with potatoes for a lighter dish. Now it’s time to try Cathy Elton‘s Mashed Potatoes and Celery Root.
  • Root Veggie au Gratin. Change up your usual menu rotation by trying a bunch of new veggies. Molly Patrick‘s Root Veggie au Gratin combines celeriac, rutabagas, parsnips, and turnips for a healthy and delicious casserole.


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