Fennel Apple And Celery Root Gratin Recipes

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FENNEL GRATIN



Fennel Gratin image

This rich, elegant gratin, adapted from the chef Naomi Pomeroy's book "Taste and Technique," brings together braised fennel, Gruyère sauce and crisp bread crumbs, with outrageously delicious results. As with many recipes in this highly instructive book, this gratin is more labor intensive than what you may expect - coarse bread crumbs are toasted and shattered just so - but every component is key to the final dish. A lot happens simultaneously, so breathe deep, and be sure to prep your ingredients before beginning, and carefully read through the recipe to the end (a good practice always). If you'd like to get a head start, the bread crumbs may be toasted and stored at room temperature; the fennel and cheese sauce can be made up to 1 day in advance and refrigerated, separately, until you are ready to assemble, bake and serve. It's ideal for entertaining.

Provided by Christine Muhlke

Categories     side dish

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 22

1/4 large loaf artisanal bread (about 5 ounces)
2 tablespoons unsalted butter
1 teaspoon garlic paste (see note)
1/2 teaspoon fennel pollen
1/4 teaspoon black pepper
3 tablespoons roughly chopped fennel fronds (optional)
4 or 5 large fennel bulbs (3 to 4 inches), or 6 to 8 small bulbs (2 to 3 inches), with some fronds attached
1 tablespoon kosher salt
1 teaspoon black pepper
2 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter
3/4 cup chicken stock, preferably homemade
1/4 cup good white wine
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 teaspoons garlic paste (see note)
2 1/2 cups whole milk
3 ounces cave-aged Gruyère cheese, grated
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 ounces cave-aged Gruyère cheese, grated
2 ounces Parmigiano-Reggiano cheese, ground (see note) or finely chopped by hand

Steps:

  • Toast the bread crumbs: Heat oven to 250 degrees. Remove crust from bread and slice 1/4 inch thick, then tear slices into 1/2 inch pieces. Spread on a baking sheet and bake for 40 to 45 minutes, until completely dry and brittle, but without any color. Let cool, then break into roughly pebble-size pieces and place between 2 sheets of parchment paper or in a plastic bag. Gently roll a rolling pin across the surface several times until crumbs have a rustic texture - larger than a grain or rice but smaller than a pea. Measure 3/4 cup crumbs and set aside. (Reserve leftover crumbs for another purpose.)
  • Meanwhile, prepare the fennel: Chop 3 tablespoons fronds and set aside. If you're using large bulbs, cut lengthwise into quarters; if you're using small bulbs, cut lengthwise in half. Leave base fully attached in both instances. Turn fennel pieces cut side up and season with salt and pepper.
  • Heat your largest sauté pan over medium-high heat. Add oil and butter. Then, working in batches to avoid overcrowding, add fennel cut side down and sear until deep chestnut brown, 2 to 3 minutes. If fennel is quartered, flip pieces to sear the other cut surface for 2 to 3 minutes more. Transfer fennel to a large Dutch oven.
  • Add stock and wine to Dutch oven, place over low heat, cover and simmer until fennel is fork-tender but not mushy, 20 to 25 minutes. Using tongs or a slotted spoon, place fennel neatly in a 9 by 13-inch broiler-proof baking dish and set aside.
  • Prepare the bread crumb topping: In a medium saucepan over medium-low heat, melt butter. Add bread crumbs, garlic paste, fennel pollen and pepper and cook, stirring often, until crumbs are pale gold, 2 to 3 minutes. Don't let them take on too much color. Remove pan from heat and stir in chopped fennel fronds.
  • Make the cheese sauce: In a saucepan over medium heat, melt butter and whisk in flour. Whisk for about 1 minute, then add garlic paste. Whisk until flour begins to take on a pale gold color, 2 to 3 minutes; you want a shade between off-white and not quite beige.
  • Gradually whisk in milk. Once all of the milk has been added, whisk vigorously until sauce is completely smooth; turn down heat to medium-low and simmer, whisking periodically to avoid scorching, until sauce fully thickens, 10 to 12 minutes. Turn off heat, whisk in Gruyère, and season with salt and pepper. The sauce should be very thick.
  • To assemble: Place a rack in the upper third of the oven and heat to 350 degrees. Pour cheese sauce over fennel (very gently reheat sauce if cold), and sprinkle with Gruyère and Parmigiano-Reggiano. Bake until bubbling and beginning to brown, 15 to 20 minutes.
  • Remove gratin from oven and scatter bread crumb topping in an even layer across the top. Continue to bake until gratin takes on a deep golden hue, about 5 minutes. If it needs more color, place dish under the broiler for 1 minute, watching it very carefully to ensure nothing burns. Serve immediately.

CREAMY CELERY ROOT, FENNEL AND APPLE SLAW



Creamy Celery Root, Fennel and Apple Slaw image

Provided by Guy Fieri

Categories     side-dish

Time 45m

Yield 2 to 4 servings

Number Of Ingredients 11

1 celery root (celeriac), peeled and julienned
1/2 small fennel bulb, trimmed and thinly sliced into crescents
1 Granny Smith apple, julienned (do not peel)
Juice of 1 lemon
Kosher salt and freshly ground black pepper
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon apple cider vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1/3 cup dried cranberries

Steps:

  • Combine the celery root, fennel, apple and lemon juice in a large bowl and season with salt and pepper. Toss everything together and set aside for at least 30 minutes and up to 2 hours. This not only tenderizes and marinates the vegetables so they become pliable but also stops them from turning brown.
  • Combine the mayonnaise, sour cream, vinegar, honey and mustard in a small bowl. Season with salt and pepper.
  • Pour the dressing over the vegetable and toss well. Fold in the dried cranberries. Taste and season with salt and pepper if needed.

CELERY ROOT FENNEL GRATIN WITH GRUYERE



Celery Root Fennel Gratin with Gruyere image

Provided by Food Network

Categories     side-dish

Time 1h20m

Yield 8 servings

Number Of Ingredients 8

1 large celery root, about 1 pound, peeled and thinly sliced
2 baking potatoes, like russets, peeled and thinly sliced
2 fennel bulbs, thinly sliced
1/2 cup unbleached all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 quart milk
12 ounces Gruyere (or Swiss cheese), shredded (3 cups)

Steps:

  • Preheat oven to 350 degrees. Lightly butter a 3-quart baking dish. Place the celery root, potatoes, and fennel in a large bowl and toss well.
  • In a large measuring cup, combine the flour, salt, and pepper. Whisk in the milk.
  • Layer 1/3 of the vegetables in the prepared baking dish. Sprinkle with 1/3 of the cheese. Repeat layering, reserving the last 1/3 of the cheese.
  • Pour the milk mixture over all, pressing the vegetables to coat them. Sprinkle the remaining cheese on top. Bake for 1 hour, or until the vegetables are very tender.

FENNEL AND CELERY ROOT CASSEROLE



Fennel and Celery Root Casserole image

A wonderful casserole of root vegetables, apple, and cheese served to me by my mom during my last visit. I took the basic recipe and added a few touches of my own. Try different types of cheese for the topping.

Provided by Jani Whitsett

Categories     Side Dish     Casseroles

Time 1h10m

Yield 6

Number Of Ingredients 7

1 large fennel bulb, trimmed and sliced 1/4 inch thick
1 large celery root, trimmed and sliced 1/4 inch thick
1 small sweet onion, such as Vidalia or Walla Walla, sliced 1/4 inch thick
salt and freshly ground black pepper to taste
1 large Granny Smith apple, peeled, cored, and sliced 1/4-inch thick
1 pint heavy whipping cream
shredded aged Colby or Cheddar Cheese

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C).
  • Bring a large steamer pot of water to a boil. Place fennel, celery root, and onion slices in the steamer insert. Steam until tender, approximately 7 to 10 minutes.
  • Spread the steamed vegetables and apple slices evenly in the bottom of an 8 x 8-inch baking dish. Sprinkle with salt and pepper. Pour cream around the sides of the dish until the liquid reaches half-way to the top. Sprinkle with shredded cheese, and cover tightly with foil.
  • Bake in preheated oven until hot and bubbly and cheese has melted, approximately 40 minutes.

Nutrition Facts : Calories 448.7 calories, Carbohydrate 23.4 g, Cholesterol 129.6 mg, Fat 36.9 g, Fiber 4.5 g, Protein 9.6 g, SaturatedFat 22.8 g, Sodium 705 mg, Sugar 6.5 g

CELERY ROOT AND APPLE PUREE



Celery Root and Apple Puree image

Provided by Ina Garten

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8

1/4 pound (1 stick) unsalted butter
1 cup large-diced fennel bulb, tops and core removed
2 pounds celery root, peeled and (3/4-inch) diced
8 ounces Yukon gold potatoes, peeled and (3/4-inch) diced
3 Golden Delicious apples, peeled, cored, and (3/4-inch) diced
Kosher salt and freshly ground black pepper
1/2 cup good apple cider
1/4 cup heavy cream

Steps:

  • Melt the butter over medium heat in a shallow pot or large saute pan. Add the fennel, celery root, potatoes, apples, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Saute the vegetables, stirring occasionally, until they begin to soften, about 4 to 5 minutes. Add the cider and tightly cover the pot. Simmer over low heat (I pull the pot halfway off the heat) for 30 to 40 minutes, stirring occasionally, until the vegetables are very soft. If the vegetables begin to burn or they seem dry, add another few tablespoons of apple cider or some water.
  • When the vegetables are cooked, add the cream and cook for 1 more minute. Transfer the mixture to a food mill fitted with the coarsest blade and process. (You can also use a food processor but the texture will be smoother than with the food mill.) Taste for salt and pepper and return to the pot to keep warm. Serve warm.

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