Celeriac is divine in a gratin. This is a small portion recipe.
1 small (½-¾ lb.) celeriac, very thinly sliced
⅓ c. cream, room temperature
3 Tbsp. parmesan cheese
Garlic powder (or salt; then use less regular salt)
Salt and pepper
2 Tbsp. shredded cheddar or gruyere
Preheat oven to 350°. Grease/butter a small (about 1 qt.) baking dish.
Place a slightly overlapping, single layer of celeriac slices in the bottom of dish (use about a quarter of the celeriac). Drizzle with a quarter of the cream, 1 Tbsp. parmesan, and a sprinkle of garlic powder, salt and pepper. Repeat two times. End with celeriac slices on top, drizzled with the last of the cream.
If you don’t have enough for 4 layers of celeriac, don’t worry, just make 3 layers.
Bake for about 15 minutes or until the cream has absorbed, and celeriac is soft and beginning to brown. Remove from oven, sprinkle with shredded cheese and return to oven for about 10 minutes longer, until cheese melts and browns.
Raw, peeled celeriac browns quickly when exposed to air. If you're not cooking right away, have a “holding tank” at the ready, to buy yourself time and prevent discoloration–- add a splash of lemon juice, vinegar, or other acid to a bowl of water (1-2 tsp. per cup is fine). Simply add your cut pieces to the water as you work, then remove as you prepare your dish.
Recipe created or adapted by Liz Talley, Urban Graze
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