Celery Root Gratin
Total time: 1 hour, 10 minutes
Servings: 8 to 10
1 cup turkey stock or chicken broth
2 cups heavy cream
2 large celery roots (about 1 1/2 pounds each)
1 tablespoon coarse-grain Dijon mustard
1 tablespoon smooth Dijon mustard
1 teaspoon sea salt, or to taste
Freshly ground white pepper to taste
1 cup finely shredded Gruyere cheese
In a large pot, bring the stock or broth and cream to a gentle simmer over
medium heat. With a sharp chef's knife, trim the ends off the celery root
and remove the peel, carving with the shape of the bulb to retain the
curve. Cut each bulb lengthwise into quarters. Add to the pot, cover and
cook, turning occasionally, until the pieces are just tender, 20 to 30
minutes. Heat the oven to 350 degrees. Remove the pot from the heat.
Using a slotted spoon or tongs, transfer the celery roots to a cutting
board (reserving the liquid in the pot) and let the pieces sit until cool
enough to handle. Cut them into one-fourth-inch-thick slices. Layer the
slices in a 10-inch gratin or other baking dish, overlapping them
slightly. Bring the liquid in the pot to a boil so that it thickens a bit,
then whisk in the mustards, salt and pepper to taste. Pour the mixture
evenly over the celery root, covering it completely. Sprinkle the cheese
evenly over. Bake 35 to 40 minutes, until the liquid is bubbly and the
cheese is melted. Serve hot.
Each of 10 servings: 265 calories; 7 grams protein; 13 grams
carbohydrates;
2 grams fiber; 22 grams fat; 13 grams saturated fat; 77 mg. cholesterol;
483
mg. sodium.
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