Have you seen one in your store and wonder, what the heck is that! It is a celeriac or more commonly known as celery root. It can be used raw or cooked. It has the slight flavor of celery. It is often used in soups, stews, gratins, casseroles and baked dishes. It is not used as much as other root vegetables because it is harder to peel and chop. So I bought one and started looking a various recipes on how to cook it. So I ran across a Guy Fieri recipe and went about adapting it to my taste and portion size. As you know I usually am cooking for two people. So here it is...
Peel each vegetable
Chop each vegetable in 1/4-inch slices
Put all vegetables in a large bowl and add cream, broth, tarragon, garlic, Gorgonzola cheese, salt and pepper. Mix throughly
Pour into a greased casserole and cover loosely. Bake at 400 degrees for 1 hour. Then uncover and cook for an additional 10 minutes until lightly browned.
Root Vegetables Gratin
2 Parsnips, peeled
1 Sweet Potato, peeled
1 Celery root, peeled (about 1lb)
1 Russet potato, peeled
½ cup heavy cream
½ cup low sodium chicken broth
½ teaspoon dried tarragon
1 clove garlic, minced
3 oz. Gorgonzola cheese, crumbled
½ teaspoon salt
1 teaspoon block pepper
Preheat oven to 400 degrees.
Slice vegetables into ¼-inch slices. Put sliced vegetable into a large bowl. Add cream, stock, tarragon, salt and pepper, garlic, Gorgonzola cheese. Mix thoroughly.
Spray your baking dish with cooking spray. Turn vegetable mixture into baking dish. Cover loosely and bake for 1 hour. Uncover and cook for additional 10 minutes to brown slightly.
Adapted recipe from Guy Fieri