Advertisement
Ingredients
2 medium celery roots (about 2 ¼ pounds)
1 cup beef broth, preferably homemade
1 cup milk
1 cup water
1 teaspoon dried summer savory
About 1 teaspoon coarse salt
2 tablespoons unsalted butter
2 tablespoons flour
½ teaspoon freshly grated nutmeg
⅔ cup finely shredded Parmesan
Nutritional analysis per serving
21 grams carbs; 25 milligrams cholesterol; 211 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 10 grams fat; 3 grams fiber; 755 milligrams sodium; 11 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Trim and peel celery root. Cut in three-fourth-inch cubes, placing them in a bowl of water as you proceed.
- Step 2
Combine in saucepan with broth, milk, water, savory and one teaspoon salt; liquid should not quite cover. Gently simmer, covered, until barely tender -- about 10 minutes.
- Step 3
With a slotted spoon transfer cubes to buttered shallow baking dish of one-and-a-half quart capacity. Strain and reserve liquid. Heat butter in rinsed-out saucepan. Add flour; stir on low heat until golden. Add one-and-a-half cups cooking liquid. Whisk over moderate heat until liquid boils.
- Step 4
Sprinkle nutmeg on celery root. Season sauce with salt and pepper to taste; pour over cubes. Sprinkle cheese to cover evenly. Bake in center of preheated 350-degree oven for about 35 minutes, until lightly browned and bubbly.
This recipe is adapted from Elizabeth Schneider's "Uncommon Fruits And Vegetables" (Harper and Row)
Private Notes
Comments
Celeriac is such a luxury in most grocery stores quite aside from its daunting rough ‘paste diamond’ looks the second bulb can easily be replaced with a good sized russet peeled and cut in 1/4” slices. For advanced preparation, put prepared celeriac, potato, milk and beef broth in generously butter gratin dish ready for the oven what ever your schedule. A dollop of creme fresshe adds a touch of richness. It is perfect with smoked brisket or turkey.
Celeriac is such a luxury in most grocery stores quite aside from its daunting rough ‘paste diamond’ looks the second bulb can easily be replaced with a good sized russet peeled and cut in 1/4” slices. For advanced preparation, put prepared celeriac, potato, milk and beef broth in generously butter gratin dish ready for the oven what ever your schedule. A dollop of creme fresshe adds a touch of richness. It is perfect with smoked brisket or turkey.
As the weather got cool I tried this recipe as an alternative to the remoulades that we made during the summer with our celery root from the CSA . We enjoyed it, but I don't think it's as easy as some of the other recipes here that have that designation. For a gratin, it seems quite healthy--I used skim milk (many recipes call for cream), which was fine.