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
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here to print these recipes
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