Thursday, February 17, 2011

celery root gratin

There are a few basic vegetables, probably staples for our ancestors that we have lost touch with.take the humble and gnarly celery root for instance. Its lack of enticing color and unappealing aspect makes it a produce that a lot of people pass by and ignore. Also most would probably not know how to prepare it, beside a simple salad with a mustard remoulade.Which is what I always did with celery root.Until now.After glancing at a recipe in a magazine, I decided to give a try with cooking the rooty beast. and who doesn't like gratin ? It has all the component of comfort for a rainy night dinner like the ones we have had lately.This is a quick prep for a lot of pay back.the taste is subtle, sweet and experiment: puree of celery root...

celery root gratin
for 2

preheat oven at 350

1 big celery root
2tbsp butter
1/4 cup rice flour ( or regular)
1/2 cup of milk
1/2 cup of grated gruyere

First, peel and slice your root.
cut it in strips and steam them for 5 minutes or until soft.
while the celery root is steaming, prepare your bechamel.
melt the butter in a small pan, remove from the heat source and add your flour all at ounce.turn it into a paste with a wood spoon,put it back on low heat and add the milk progressively and whisk it to a creamy consistency. add salt and a lot of pepper.
spread your celery sticks on the bottom of a gratin dish, cover with the bechamel, scatter your grated gruyere on top.
cook in the oven for 10 minutes, then broil it for 5 minutes to get a crusty cheese top.

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