Celeriac Gratin, Puree of Celeriac Grain
One thing that my husband loves is the smell (and taste) of celery. Whether I'm
sautéing it in a recipe or chopping it for a salad he always comments that
it's his favorite smell and it reminds him of Thanksgiving. Just imagine how surprised
he was when I made him this delicious Celeriac Gratin. Actually, I'm not sure
who liked it better, him or me.
Here are two recipes for Celeriac, one for a Celeriac Gratin and one for a Puree of Celeriac Gratin. Both of these recipes are from the Time-Life book series The Good Cook.
Either
of these easy to make dishes would be perfect for your Thanksgiving or Christmas
dinner. These are now some of our favorite vegetable recipes.
Please read
my "cooks tips" following the recipes
Recipe
One: Celeriac Gratin
1 pound celeriac, peeled
and quartered
6
tablespoons butter
salt to taste
1/3 cup water
1/2 cup freshly grated
Parmesan or Gruyere cheese
Spread 2 tablespoons of the butter in a stainless-steel
saute pan and arrange the celeriac quarters in it. Season with salt and add the
water. Cook, covered, over low heat for 45 minutes, turning the quarters once
or twice.
Drain the celeriac, reserving the liquid. Butter a shallow gratin dish with another 2 tablespoons of butter and put in the celeriac. Reduce the cooking liquid a little over high heat and pour it over the celeriac. Melt the remaining butter. Sprinkle the cheese and melted butter over the celeriac and put in an oven, preheated to 425 degrees F for about 10 minutes, or until the top is lightly colored. Serves 2.
Recipe
attributed to Prosper Montagne - Mon Menu
Cooks
tips: I always put in less than more when it comes to salt. For this recipe
I started with 1/2 teaspoon of salt and used unsalted butter. My husband felt
it needed more salt, so he added it at the table.
Recipe
Two: Puree of Celeriac Gratin
1 pound celeriac,
diced
1/2 lb small white potatoes, peeled and diced
salt to taste
5 tablespoons
butter
1/2 cup milk
2 tablespoons freshly grated Parmesan cheese
1 tablespoon
dry bread crumbs
Boil the celeriac
and potatoes in slightly salted water until they are tender. Drain the vegetables
and mash them, reserving the cooking liquid. Melt 4 tablespoons of the butter
in a saucepan, add the mashed vegetables and cook over low heat for a few minutes,
stirring. Then, add the milk and enough of the reserved cooking liquid to form
a thin puree. Grease a shallow ovenproof dish and put the puree in it. Sprinkle
the puree with the cheese and the bread crumbs and the remaining butter cut into
small pieces. Put the dish in an oven preheated to 400 degrees F and leave it
there until the surface of the puree is lightly browned - about 15 minutes. Serves
4.
Recipe
attributed to Hermine Kiehnle & Maria Hadeck - Das Neue Kiehnle Kochbuch
Thanksgiving
Recipes
Bourbon
Cranberry Sauce
Campbell's
Green Bean Casserole
Celeriac
Gratin Recipe, Puree of Celeriac Gratin Recipe
Chestnut
Stuffing
Fresh
Cranberry Orange Compote
Homemade
Turkey Broth
Madeira Gravy
Pearl Onions au Gratin
Sage
Sausage and Apple Stuffing
Tangy
Cranberry Apple Chutney
Tips
on Cooking a Turkey
Tasty & Easy Green Bean Recipes
Armenian
Green Beans with Ground Meat and Tomatoes
Blanched
Green Beans
Fried Green Beans
Ginger
Garlic Green Beans
Greek Green Beans
Greek Potatoes and Green Beans
Green
Beans a'la Waterman's
Green Beans Almondine
Green Beans Almondine (with a hint of lemon)
Green Beans Almondine (with an Asian flair)
Green Beans Almondine (with mushrooms)
Green
Bean Casserole (Campbell's)
Green Bean Casserole
(Cook's Illustrated)
Green Beans in Sour Cream
& Tomato Sauce
Green Bean
Salad, Dill, Parsley & Savory
Green
Bean Salad, Feta & Pecans
Green Bean Salad,
Provençal
Green
Bean Salad, Soy Glazed Almonds, Cilantro
Green
Beans with Coconut
Green Beans with Ginger
Butter
Green Beans with Onion Paste (Madhur
Jaffrey)
Green Beans with Shallots
Italian Green Beans (St. Anna Beans)
Oven
Roasted Green Beans
Pears with Green Beans
& Bacon
Persian Green Beans
& Rice
Sautéed
Green Beans with Hazelnut Crumbs
Sesame &
Portobello Green Beans
Sicilian Green Bean & Fennel Salad (Cooking Light)
Stir-Fried Green Beans with Pork & Chilies
Sweet & Sour Green Beans
Different varieties of green beans
I remember the first time I heard the Barefoot Contessa Ina Garten use the term haricot verts I couldn't think what it could be. Knowing how Ina loves French cooking I knew that it must be some fabulous French ingredient I'd never heard of. Well, imagine my surprise when I leared that haricot verts were green beans! True haricot verts are very thin, crisp and tender green beans.
Sesame and portobello green bean recipe
One of the wonderful things about fresh green beans is that you can add just one or two ingredients and have a fantastic dish. When you're choosing green bean recipes it's important to consider the type of green beans that you have. More mature green beans are best suited for recipes where they'll be boiled or simmered for long periods of time. .
Green Bean Salad
A recipe from my great-grandmother. This is a recipe that's always been a favorite of my Mom's. She's of German heritage and said that she learned it from her Grandmother. For this recipe you'll want to cook the beans until they are tender, but still slightly firm. Green Bean Salad Cut the ends off of one pound of green beans and then cut them into 2 inch lengths. Drop them into boiling water and cook them uncovered for 10-15 minutes. .
Home |How to Grow Green Beans | Varieties of Green Beans |Green Bean Seeds |Canning Green Beans | Freezing Green Beans | Green Bean Recipes | Christmas Dinner & Brunch Menus & Recipes | Cooking Spices | Easy Recipes for BBQ & Cookouts | Easy Recipes| Food & Cooking Tips |Holiday Recipes | Indian Food Recipes | Mediterranean Recipes | Thanksgiving Dinner Menu and Recipes | Thanksgiving Dinner Timing | Turkey Cooking Time & Turkey Tips |Valentine's Day and Romantic Dinner Ideas | Link to us | Vegetable and food links | Privacy Policy | Sitemap
