Celeriac Kale And Potato Gratin Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CELERIAC & POTATO GRATIN



Celeriac & potato gratin image

In this indulgent side dish, vegetables are layered up with a creamy sauce, caramelised onions, and flavours of nutmeg, garlic and thyme

Provided by Sara Buenfeld

Categories     Side dish

Time 2h20m

Number Of Ingredients 11

50g butter , plus extra for greasing
2 large onions , halved and thinly sliced
1 tsp golden caster sugar
500ml milk
good grating of nutmeg
2 garlic cloves , finely chopped
5 thyme sprigs , chopped
300ml pot double cream
1 celeriac (about 450g), peeled
1 ¼kg even-sized potatoes
50g finely grated parmesan (or vegetarian alternative)

Steps:

  • Heat oven to 180C/160C fan/gas 4 and grease a shallow ovenproof dish about 35 x 24cm. Melt the butter in a non-stick frying pan, add the onions and fry for 10 mins, stirring frequently, until soft and starting to turn golden. Sprinkle over some seasoning and the sugar, stir again, then cook 5-10 mins more until golden. Meanwhile, heat the milk with the nutmeg, garlic, thyme and seasoning. When the mixture starts to boil, pour in the cream and turn off the heat.
  • Quarter the celeriac and thinly slice, then arrange in the base of the dish. Pour over half the milk mixture, then spoon over the golden onions. Thinly slice the ends of the potatoes, reserving the middles. Pile the sliced potatoes into the dish, then thinly slice the reserved middle sections and arrange neatly on top. (By cutting the potatoes this way, you should have neat slices roughly all the same size for the top of the gratin.) Pour over the remaining milk mixture, scatter over the Parmesan and bake for 1 hr 30 mins until a knife easily cuts through the layers. Allow to rest for 10 mins before serving to allow the creamy sauce to soak into the potatoes.

Nutrition Facts : Calories 464 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 10 grams protein, Sodium 0.6 milligram of sodium

SAUTEED POTATOES WITH KALE



Sauteed Potatoes with Kale image

This is a delicious sauteed kale recipe that I got from my mom and tweaked a bit. It tastes so good that even my 18-month-old son will eat it! Serve with extra olive oil and salt, if desired. We enjoy this recipe with plenty of salt and oil. I do not measure exactly. It's a recipe you can play around with!

Provided by BeccaM

Categories     100+ Everyday Cooking Recipes     Vegan

Time 55m

Yield 4

Number Of Ingredients 6

2 pounds white potatoes, cubed
½ cup extra-virgin olive oil, divided
1 bunch kale, stemmed and torn into pieces
1 large onion, chopped
4 cloves garlic, minced
salt and ground black pepper to taste

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but still holding their shape, about 15 minutes. Drain.
  • Meanwhile, heat 2 tablespoons olive oil in a large frying pan over medium-high heat until quite hot. Toss in pieces of kale; reduce heat to medium. Cover and cook, stirring often, until kale begins to soften and crisp slightly, about 5 minutes. Add onion; cook until softened and translucent, 2 to 3 minutes. Stir in garlic.
  • Add remaining olive oil when onions are beginning to brown. Stir in potatoes and season with salt and pepper. Cover and cook until potatoes are completely softened, about 5 minutes. Remove lid; cook and stir until potatoes just begin to brown, about 10 minutes more.

Nutrition Facts : Calories 484.1 calories, Carbohydrate 51.4 g, Fat 29.1 g, Fiber 8.4 g, Protein 8.1 g, SaturatedFat 4.1 g, Sodium 102.5 mg, Sugar 4.2 g

CELERIAC, KALE AND POTATO GRATIN



Celeriac, kale and potato gratin image

Delightful and filling side dish

Provided by tweety_anja

Time 2h20m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Preheat the oven to gas 2, 150 C, fan 130 C. Combine the cream, milk, garlic, sage and mustard in a pan. Heat until just coming to the boil, then remove and season with a little freshly grated nutmeg. Discard the sage.
  • Meanwhile, blanch the kale for 1 minute in a pan of gently simmering water, then drain and refresh in cold water. Drain again, then dry with kitchen paper.
  • Grease a baking dish with butter. Pour in a little of the cream mixture. Top with a layer of celeriac and potato, season, then top with a little kale. Repeat until all the ingredients are used up, finishing with a layer of the cream mixture. Cover with foil and bake and 1 hour and 40 minutes.
  • Heat the grill to medium. Remove the foil and finish off under the grill until golden.

POTATO AND CELERY ROOT GRATIN WITH CAPER BROWN BUTTER



Potato and Celery Root Gratin With Caper Brown Butter image

This is the perfect side dish to a Sunday roast or winter spread. Cutting the vegetables into batons as opposed to thinly slicing them lends a wonderful texture to the dish, and it looks pretty funky too. If you can't find celeriac (celery root), then swap it out for an equal amount of Yukon Gold potatoes or similar semi-waxy potatoes. This is the kind of dish that tastes better as it sits, so feel free to serve it at room temperature if you prefer, adding the brown butter just before serving.

Provided by Yotam Ottolenghi

Categories     casseroles, main course, side dish

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 16

6 tablespoons/80 grams unsalted butter
2 tablespoons olive oil, plus more for foil
2 medium yellow onions, peeled, halved and sliced into thin half-moons (about 12 ounces/360 grams)
Salt and black pepper
5 garlic cloves, minced
2 tablespoons thyme leaves, plus 3 sprigs
1 1/2 tablespoons white miso
3/4 cup/180 milliliters dry white wine
1 large celery root (celeriac) (about 1 3/4 pounds/800 grams), peeled and cut into scant 1/2-inch/roughly 1-centimeter-thick batons (about 1 1/3 pounds/600 grams peeled)
1 1/2 pounds/680 grams Yukon Gold potatoes, peeled and cut into scant 1/2-inch/roughly 1-centimeter-thick batons
1 tablespoon all-purpose flour (plain flour)
1 1/4 cups/300 milliliters chicken stock (or vegetable stock)
5 1/2 ounces/150 grams Gruyère, roughly grated (1 1/2 packed cups)
2 1/2 tablespoons nonpareil capers, drained and patted dry
2 lemons
1/4 lightly packed cup/10 grams finely chopped fresh chives

Steps:

  • Heat the oven to 375 degrees Fahrenheit/180 degrees Celsius.
  • Add 2 tablespoons/30 grams of butter and all the oil to a medium (10-inch/26-centimeter) ovenproof sauté pan over medium-high heat. Once melted, add the onions and 1/2 teaspoon salt, turn the heat down to medium-low and cook, stirring occasionally, until onions are softened and have taken on a light coloring, about 15 minutes. Add the garlic and thyme leaves, and cook for another 3 minutes, stirring occasionally, until fragrant. Stir in the miso and wine, and cook until liquid is reduced by half, about 4 more minutes. Remove from the heat.
  • In a large bowl, very gently toss together celery root (celeriac), potatoes and flour with 1 1/2 teaspoons salt and a generous grind of pepper. Stir in the onion mixture to coat, then transfer everything back into the skillet, piling the vegetables haphazardly, so that the batons are pointing in different directions. Pour in the stock. Lightly grease a piece of foil with a little oil, then tightly cover the pan (oiled side down) and bake for 1 hour, or until the vegetables have cooked through.
  • Remove the foil, and turn the oven temperature up to 450 degrees Fahrenheit/210 degrees Celsius. Sprinkle over the Gruyère and return the dish to the oven for 30 minutes, or until nicely browned on top, rotating the dish halfway. Leave to settle for at least 20 minutes while you make the brown butter (beurre noisette).
  • Add the remaining butter and the thyme sprigs to a small saucepan, and place it over medium heat. Once melted, cook for 3 to 5 minutes, stirring occasionally, or until it starts to smell nutty (add more or less time if necessary). Add the capers (carefully, as they might spit) and cook for 4 more minutes, or until they darken and burst. Off the heat, stir 1 tablespoon lemon juice from 1 lemon, chives and another good grind of pepper.
  • Pour the caper brown butter all over the top of the gratin and serve warm, with the remaining lemon sliced into wedges to squeeze alongside.

More about "celeriac kale and potato gratin recipes"

BAKED CREAMY CELERIAC AND POTATO GRATIN RECIPE | DELICIOUS ...
baked-creamy-celeriac-and-potato-gratin-recipe-delicious image
2008-11-30 Put in a bowl with 3 medium potatoes, sliced to 3mm thickness, and toss with 1 tbsp plain flour, 1 tbsp chopped fresh flatleaf parsley and some …
From deliciousmagazine.co.uk
4/5 (4)
Category Vegetarian Christmas Dinner Recipes
Cuisine French Recipes
Total Time 16 hrs 30 mins
  • Preheat the oven to 200°C/fan180°C/gas 6. In a saucepan, bring 200ml vegetable stock to the boil with 2 garlic cloves, lightly crushed, then remove from the heat and stir in 200ml double cream. Set aside to cool and infuse.
  • Heat 1 tbsp olive oil in a pan and gently fry 1 large onion, chopped, for 10 minutes, until very soft.
  • Peel and quarter 1 large celeriac, then slice to 3mm thickness. Put in a bowl with 3 medium potatoes, sliced to 3mm thickness, and toss with 1 tbsp plain flour, 1 tbsp chopped fresh flatleaf parsley and some seasoning.
  • Butter a 1.2-litre ovenproof dish and layer up the celeriac, potatoes and the softened onion. Strain the cream mixture (discard the garlic) into a jug and pour over the gratin.


CELERIAC GRATIN WITH BACON AND LEEKS - MY GORGEOUS RECIPES
celeriac-gratin-with-bacon-and-leeks-my-gorgeous image
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 …
From mygorgeousrecipes.com
5/5 (3)
Total Time 1 hr 15 mins
Category Side Dish
Calories 621 per serving
  • Wash and chop the leeks, and add them to the same pan, and sautee them in the bacon fat for 5-10 minutes or until tender. Add a bit of butter if there is not enough fat left from the bacon.


VEGAN WHOLEFOOD SAUSAGES WITH CELERIAC GRATIN - RECIPES ...
vegan-wholefood-sausages-with-celeriac-gratin image
To make the celeriac gratin, form a layer of potatoes and celeriac slices on the bottom of an ovenproof dish. Sprinkle over a little-chopped chilli (and garlic if …
From cauldronfoods.co.uk
Cuisine British
Category Dinner
Servings 4
  • To make the celeriac gratin, form a layer of potatoes and celeriac slices on the bottom of an ovenproof dish. Sprinkle over a little-chopped chilli (and garlic if used) and a little wild garlic (or kale if used). Repeat until all ingredients are used. Pour over the hot vegetable stock and soy cream. Dot with the butter and season with salt and black pepper. Place in the oven and cook uncovered for 40 minutes. Cover with foil and cook for a further 20 minutes.


CELERIAC GRATIN | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
celeriac-gratin-vegetables-recipes-jamie-oliver image
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. …
From jamieoliver.com
Servings 12
Total Time 1 hr 5 mins
Category Sides
Calories 347 per serving
  • 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.


POTATO GRATIN RECIPE WITH CELERIAC - OLIVEMAGAZINE
potato-gratin-recipe-with-celeriac-olivemagazine image
2015-10-05 Heat the first six ingredients in a pan and let infuse for 1 hour. Strain and reheat. Meanwhile, slice the potatoes and celeriac finely. Add to the hot …
From olivemagazine.com
Cuisine French
Total Time 1 hr 30 mins
Category Entertain
Calories 460 per serving


CELERIAC, LEEK AND POTATO GRATIN - VEGETABLES
celeriac-leek-and-potato-gratin-vegetables image
Recipes; Celeriac, leek and potato gratin; Celeriac, leek and potato gratin Serve this delicious dish with grilled meats or with crusty bread and a salad for …
From vegetables.co.nz
- saturated fat 2.2g
Protein 6.4g
Energy 568kj
Total fat 4.2g


CELERIAC, KALE AND POTATO GRATIN | TESCO REAL FOOD
celeriac-kale-and-potato-gratin-tesco-real-food image
2015-04-11 The perfect winter warmer – this celeriac, kale and potato gratin is creamy, hearty and makes a great side dish for a roast dinner. Prepare in …
From realfood.tesco.com
4/5 (16)
Total Time 2 hrs 20 mins
Category Side Dish
Calories 303 per serving


CELERIAC AND POTATO DAUPHINOISE RECIPE - BBC FOOD
celeriac-and-potato-dauphinoise-recipe-bbc-food image
Method. For the dauphinoise, grease a large baking dish with butter and preheat the oven to 200C/180C Fan/Gas 6. Add the cream, mustard, rosemary and …
From bbc.co.uk
Cuisine French
Category Side Dishes
Servings 6


WINTER CELERIAC GRATIN RECIPE - BBC FOOD
winter-celeriac-gratin-recipe-bbc-food image
Method. Preheat the oven to 200C/180C Fan/Gas 6. In a large bowl, mix the potato, shallots, parsley, celeriac and ham, if using. Add the capers and …
From bbc.co.uk
Servings 4
Category Main Course


CREAMY KALE AND CELERIAC RECIPE - LOVEFOOD.COM
creamy-kale-and-celeriac-recipe-lovefoodcom image
Recipe Type: Kale; Difficulty: Easy; Preparation Time: 20 mins; Cooking Time: 45 mins; Serves: 2; Step-by-step. Pre-heat the oven to 190°C/375°F/gas mark 5. Remove the rough outer skin from the celeriac. Cut the celeriac into roughly 2 …
From lovefood.com


CELERIAC AND POTATO DAUPHINOIS RECIPE | DELICIOUS. MAGAZINE
2006-10-31 Method. Preheat the oven to 180°C/fan 160°C/gas 4. Lightly butter a large ovenproof dish. Peel and finely slice the potatoes. Peel the celeriac, quarter, and finely slice. …
From deliciousmagazine.co.uk
5/5 (3)
Category February Seasonal Recipes
Cuisine French Recipes
Calories 638 per serving
  • Preheat the oven to 180°C/fan 160°C/gas 4. Lightly butter a large ovenproof dish. Peel and finely slice the potatoes. Peel the celeriac, quarter, and finely slice. Layer the vegetables randomly in the dish.
  • Put the remaining ingredients in a large pan, bring just to the boil, then season. Pour into the dish, cover with foil and bake for 40 minutes. Check halfway through, and pat down with a spatula. Uncover and bake for a further 10-15 minutes, until golden. Stand for 10 minutes before serving.


CELERIAC GRATIN WITH GRUYèRE | DINNER RECIPES | WOMAN & HOME
2012-01-05 Method. Cook the celeriac slices for 2 to 3 minutes in boiling water, then drain and spread out on kitchen paper to dry and cool a little. Melt the butter in a frying pan and gently cook the onion and garlic without colouring for 10 minutes. Heat the oven to 170 C, 150 C fan, 325 F, gas 3. Place a layer of celeriac slices on the bottom of the ...
From womanandhome.com
2.6/5 (44)
Category Dinner, Lunch, Main Course
Cuisine British
Total Time 1 hr 20 mins


14 DELICIOUS CELERIAC RECIPES YOU SHOULD TRY

From lifefamilyfun.com
Estimated Reading Time 6 mins


POTATO AND CELERY ROOT GRATIN WITH GRUYèRE | WILLIAMS SONOMA

From williams-sonoma.com
5/5 (8)
Total Time 2 hrs 15 mins
Servings 10


CHEDDAR AU GRATIN POTATO RECIPE - SHARE-RECIPES.NET
Cheddar Potato Gratin Recipe BettyCrocker.com. 5 hours ago Layer half of the potatoes in baking dish; top with green onions. Sprinkle with half each of the Cheddar and Parmesan cheeses. Repeat layers, … Rating: 4.5/5(4) 1.Heat oven to 350°F. Spray 3-quart glass baking dish with cooking spray.
From share-recipes.net


CELERIAC, KALE AND POTATO GRATIN RECIPE
Get one of our Celeriac, kale and potato gratin recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Celeriac, potato & rosemary gratin Bbcgoodfood.com This warming and creamy dish is perfect for sharing with friends and family... 25 Min; serves 4 - 6 ; Bookmark. 68% Steak with rosemary celeriac fries, kale & garlic butter …
From crecipe.com


CELERY ROOT, CARROT, AND POTATO GRATIN RECIPE | SAVEUR
2015-12-07 In a medium bowl, toss the Gruyère and the bread crumbs to combine. Set aside. Position a rack in the center of the oven and preheat to 350°F. To a large Dutch oven over medium-high heat, add ...
From saveur.com


HASSELBACK POTATO GRATIN RECIPE - SHARE-RECIPES.NET
1 day ago Best Hasselback Potato Gratin Recipe How to Make . 4 hours ago Arrange potato slices vertically in prepared baking dish. Pour cream mixture over potatoes, making sure some of the mixture goes between the …. Rating: 5/5(1) 1.Heat oil in a large skillet over medium heat. 2.Add onions and season with salt and pepper.
From share-recipes.net


CELERIAC KALE AND POTATO GRATIN RECIPES
Celeriac Kale And Potato Gratin Recipes POTATOES AND CELERIAC AU GRATIN. Provided by Bryan Miller And Pierre Franey. Categories project, side dish. Time 1h30m. Yield Eight servings. Number Of Ingredients 13. Ingredients; 4 Idaho potatoes, 1 1/2 pounds: Salt to taste: 1 celeriac or knob celery, 3/4 pound : 2 tablespoons lemon juice: 1 tablespoon olive oil: 1 …
From tfrecipes.com


EASY POTATO GRATIN RECIPES - OLIVEMAGAZINE
2021-02-17 Potato gratin with celeriac. We added celeriac to this gratin recipe to give it 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 ahead and reheat it when you are ready to serve the rest of your meal.
From olivemagazine.com


RECIPES | VERMONT VALLEY COMMUNITY FARM
Celeriac and Potato Gratin Beets with Walnuts and Blue Cheese Stir-Fried Kale, Carrots, and Walnuts Green Cabbage with Carrots and Thyme Carrot and Celeriac Soup Roasted Vegetable Gratin Braised Cabbage Spicy Rutabaga Pie. These recipes are carefully chosen to help you use the vegetables you receive in your share. We pay special attention to include only local and …
From vermontvalleyfarm.wordpress.com


LEEK POTATO GRATIN - ALL INFORMATION ABOUT HEALTHY RECIPES ...
Potato-Leek Gratin | Williams Sonoma best www.williams-sonoma.com. Preheat an oven to 400ºF (200ºC). Grease a 9-inch (23-cm) square baking dish or large gratin dish with the remaining 1 Tbs. butter. In a bowl, combine the Gruyère and Parmesan cheeses. Layer one-third of the potatoes in the baking dish and spread one-third of the leek mixture ...
From therecipes.info


CELERIAC, KALE AND POTATO GRATIN RECIPE | CELERIAC RECIPES ...
Sep 11, 2019 - This celeriac, kale & potato gratin is creamy, hearty & makes a great side dish for a roast dinner. See lots more dinner for two ideas at Tesco Real Food.
From pinterest.co.uk


RECIPE FOR AU GRATIN POTATOES RECIPE - SHARE-RECIPES.NET
Scalloped Potato Gratin Recipe Skinnytaste. 9 hours ago The main difference between scalloped potatoes and au gratin potatoes is the cheese. Both dishes consist of thinly sliced potatoes baked in a shallow dish covered in a …. Rating: 4.5/5(36) 1.Preheat oven to 425°F. 2.Spray an 11 x 7-inch baking dish with cooking spray.
From share-recipes.net


Related Search