Celery Root And Mushroom Lasagna Recipes

ROASTED CELERY ROOT, RED ONIONS, MUSHROOMS, AND SAGE

Steps:

• Preheat oven to 400° F.
• Cut onions into 1-inch pieces. With a sharp knife peel celery root and cut into 2- by 1/2-inch sticks. Divide celery root between 2 large roasting pans and toss each half with 1 tablespoon oil and 1 teaspoon salt. Roast celery root in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through roasting, 25 minutes total.
• In a bowl toss mushrooms and onions with sage, remaining 3 tablespoons oil, and salt and pepper to taste. Divide mushroom mixture between pans, tossing with celery root, and roast, stirring occasionally and switching position of pans halfway through roasting, about 30 minutes total, or until all vegetables are tender and golden.
• Season vegetables with salt and pepper.

CELERY ROOT LASAGNA

Steps:

• Preheat oven to 400*F.
• Peel the celery root and cut it in half to make it more manageable.
• Using a mandoline, electric mandoline, or begetable slicer, cut into paper thin slices.
• In a large pot, bring 6 quarts of water to a rolling boil.
• Add the lemon juice, 3 TBS of salt and the celery root, stirring to prevent from sticking.
• Cook until tender but firm, about 7 minutes.
• DRain thoroughly, carefully pressing out any excess water.
• Meanwhile, in a medium saucepan, combine the tomato sauce and cream, and warm over low heat.
• Taste for seasoning.
• Butter a gratin dish.
• layer 1/3 of the drained celery root on the bottom of the gratin dish.
• Top with 1/3 cup of the tomato sauce and 1/3 cup of the cheese.
• Repeat two more times until all the celery root, tomato sauce, and cheese have been used.
• (The dish can be prepared to this point several hours in advance. Bring to room temp before baking) Place in center of the oven and bake until golden brown, about 40 minutes.
• Serve immediately, cut into thick wedges.