Celery Root Gratin

Name: Celery Root Gratin
Yield: Makes 4 servings
Ingredients: 1 pound red-skinned or yellow-fleshed potatoes; 1 pound red-skinned or yellow-fleshed potatoes; salt; 1 to 3 tablespoons virgin olive oil; 1 large celery root; juice of 1 lemon; thinly shaved Parmesan, dry Monterey Jack or dried goat cheese (optional); 1 pound ripe tomatoes or 1 15-ounce can whole tomatoes, seeded and cut into large pieces, juice reserved; 1 pound ripe tomatoes or 1 15-ounce can whole tomatoes, seeded and cut into large pieces, juice reserved; 1 cup dry white wine, stock or cooking water from the potatoes; thinly shaved Parmesan, dry Monterey Jack or dried goat cheese (optional); thinly shaved Parmesan, dry Monterey Jack or dried goat cheese (optional); 1 tablespoon chopped basil or 1 teaspoon dried; 2 small celery stalks, finely diced; 2 garlic cloves, finely chopped; 1 medium-sized red onion, quartered and sliced crosswise; 1 cup dry white wine, stock or cooking water from the potatoes; 1 cup dry white wine, stock or cooking water from the potatoes; coarsely ground black pepper; 1 tablespoon chopped basil or 1 teaspoon dried

Preparation info

Makes
4
servings

Difficulty
Medium

Appears in

The Savory Way

By Deborah Madison

Published 1990

About

This celery root gratin is rich with aroma and flavor. With a salad and a thin piece of dry cheese set right on tóp of the warm gratin, this makes a fine supper.

It takes about 15 minutes to assemble the gratin and another 45 or so to bake it. It can be assembled hours ahead or even the day before it’s baked. Leftovers also make a delicious meal served cold with some grilled red peppers, olives, and a splash of vinegar.

Ingredients

Main course
Gluten-free
Vegetarian

Ingredients

Method