Elizabeth Schneider

Gratin of Celeriac

Preparation info

  • 4

    servings
    • Difficulty

      Easy

Appears in
Uncommon Fruits & Vegetables
Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

  • About

This creamy gratin of cubed celeriac has plenty of room for variation: for a milder, starchier flavor, use half potatoes and half celeriac; for a sweeter taste, use one-third parsnip; for a main dish, add cubed smoked ham to what follows.

Ingredients

  • 2 medium-large celery roots (about 2¼ pounds)
  • 1 cup beef broth

Method

  1. Trim and peel celeriac. Cut in ¾-inch cubes, placing them in a bowl of water as you proceed. Drain.
  2. Combine in saucepan with broth, milk, water, savory, and 1 teaspoon salt; liquid should not quite cover. Gently simmer, covered, until barely tender—about 10 minutes.
  3. With slotted spoon transfer cubes to buttered shallow baking dish of 1½-quart capacity