Gratin Of Celery Roots And Chestnuts Recipes

GRATIN OF CELERY ROOT AND POTATO

Steps:

• Preheat the oven to 375 degrees F.
• Slice the potatoes into 1/4-inch-thick rounds. Peel the celery root and cut into 1/4-inch-thick slices to resemble the potatoes.
• Butter a heavy oval casserole dish. Layer the potatoes in the bottom of the dish, followed by the butter and then a layer of celery root. Sprinkle with sea salt. Top with a layer of half of the cheese. Repeat with the remaining potato and celery root. Top with the cream and then the remaining cheese.
• Bake until deep golden brown, about 1 hour.

CELERY ROOT GRATIN

Steps:

• Peel and coarsely chop the potatoes and the celery root. Put potatoes and celery root in separate pots and add salt to each.
• Boil the potatoes and celery root until soft, and then drain them.
• Pour the heavy cream into a pot and bring it to a boil. Add the butter, saffron, garlic, and 1 cup of the gruyere. Cook about 5 minutes over moderately low heat until the cream mixture is bright yellow.
• Puree drained celery root in food processor, gradually adding yellow cream mixture.
• Mash the drained potatoes to a rough texture.
• Add pureed celery root to mashed potatoes. Add the rest of the gruyere and mix together. Season with salt and pepper.
• Butter a 13 by 9-inch gratin dish and put the puree in it. Sprinkle with the parsley.
• Bake at 400 degrees for about 15 minutes.

CELERY GRATIN

Steps:

• Preheat oven to 375°. In a large saucepan, melt 6 tablespoons butter over medium heat. Stir in flour until smooth; gradually whisk in milk and cream. Bring to a boil, stirring constantly; cook and stir until thickened, 3-4 minutes. Stir in cheese, salt, pepper and nutmeg until combined. Stir in celery and leaves; transfer to a greased 13x9-in. baking dish., Tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. Transfer to a large bowl. Melt remaining 2 tablespoons butter. Drizzle over bread crumbs; toss to coat. Sprinkle over celery mixture., Bake until bubbly and topping is golden brown, 25-30 minutes. If desired, sprinkle with additional celery leaves.

ROOT VEGETABLE GRATIN

Steps:

• Put oven rack in upper third of oven and preheat oven to 400°F.
• Peel parsnips and cut crosswise into 3-inch lengths with a knife, then cut lengthwise around core into 1/8-inch-thick slices with slicer (discard core). Transfer to a large bowl.
• Peel celery root and all potatoes (prepare russet potatoes last to avoid discoloration) and halve lengthwise, then cut crosswise into 1/8-inch-thick slices with slicer. Add to parsnips along with salt, garlic, pepper, nutmeg, broth, and 1 3/4 cups cream, tossing to combine. Transfer to gratin dish, spreading evenly.
• Cut out a piece of parchment or wax paper to fit just inside gratin dish, then butter 1 side of parchment. Cover vegetables directly with parchment, buttered side down, then put dish in a shallow baking pan (to catch any drips). Bake until gratin is bubbling all over and vegetables are tender when pierced with a knife, about 50 minutes. Discard parchment.
• Just before serving, preheat broiler. Drizzle top of gratin with remaining 2 tablespoons cream and broil 4 to 6 inches from heat until browned, 2 to 3 minutes.

GRATIN OF CELERY ROOTS AND CHESTNUTS

Steps:

• Using a stainless-steel knife, peel the celery root and cut into 1/2-inch dice. Put the celery root, chestnuts and milk in a pot over medium heat and simmer, uncovered, until tender, about 15 minutes. Drain.
• Puree chestnuts and cooked celery root in a food processor, drizzling in heavy cream to loosen the mixture. Add all but 1 teaspoon of the butter, the salt and the white and cayenne pepper. Grease a 1-quart casserole with the remaining butter. Push the puree through a fine-mesh strainer into the casserole and, if serving later, cover with foil and refrigerate. The gratin can be stored for two days and reheated for 15 minutes in a 300-degree oven before serving.
• For an optional garnish, deep-fry celery leaves in vegetable oil, drain well on paper towels and sprinkle over gratin just before serving.