Celery Root and Onion Gratin

Celery Root and Onion Gratin Recipe - Vegetarian Dish

Preparation time: 20 minutes | Cooking time: 45 minutes | Servings: 4 |

Vegetarian diet

Introduction

Celery root and onion gratin is a delicious and comforting dish that combines the earthy flavors of celery root with the sweetness of onions. This recipe is perfect for a cozy night in or as a side dish for a special meal.

History

The origins of celery root and onion gratin are not entirely clear, but gratins have been a popular dish in French cuisine for centuries. The combination of creamy potatoes, flavorful onions, and aromatic herbs makes this dish a classic comfort food favorite.

Ingredients

15 oz (425 g) can whole tomatoes, chopped, juices reserved
1 cup dry white wine or vegetable broth
3 medium red potatoes (1 lb (454 g))
1 large celery root (about 12 oz (340 g))
1 to 3 tbsp olive oil
1 medium red onion, quartered and sliced (1.5 cups)
2 cloves garlic, minced
2 small stalks celery, chopped (1 cup)
1 tbsp chopped fresh basil or 1 tsp dried

How to prepare

Bring a large pot of water to a boil.
Slice potatoes into 0.25 inch thick slices.
Peel celery root, then slice it into quarters and further cut the quarters into 0.25 inch slices.
Add salt to taste to the boiling water, then add the potatoes and cook until they are just tender, approximately 5 minutes.
Using a slotted spoon, remove the potatoes from the pot and transfer them to a bowl.
Add the celery root to the boiling water and cook until it is just tender, about 4 minutes.
Using a slotted spoon, remove the celery root from the pot and transfer it to the bowl with the potatoes. Reserve the cooking liquid.
In a medium skillet, heat oil over medium heat.
Add onion, garlic, celery, and basil to the skillet and season to taste with salt and pepper.
Cook, stirring often, until the vegetables are softened, approximately 5 minutes.
Add wine, increase the heat, and cook until the wine is reduced by half, about 5 to 7 minutes.
Add tomatoes and their juices, along with 0.5 cup of the reserved cooking liquid.
Preheat the oven to 375°F (191°C) and grease a 2 qt baking dish.
Ladle half of the tomato mixture into the bottom of the prepared pan.
Create a layer of alternating potato and celery root slices, seasoning each layer with pepper.
Repeat the previous step using the remaining potato and celery root slices.
Cover the layers with the remaining tomato mixture.
Cover the baking dish and bake until the potatoes and celery root are tender, about 45 minutes.
Remove the gratin from the oven and let it stand for 10 minutes before serving.
Serve the gratin warm.

Variations

Add grated cheese on top for a cheesy gratin.
Mix in cooked bacon or ham for added flavor.
Use sweet potatoes or parsnips instead of red potatoes for a different twist.

Cooking Tips & Tricks

Be sure to slice the potatoes and celery root thinly to ensure even cooking.

- Cooking the vegetables in the reserved cooking liquid adds extra flavor to the dish.

- For a crispy top, broil the gratin for a few minutes after baking.

Serving Suggestions

Serve celery root and onion gratin as a side dish with roasted chicken or grilled fish. It also pairs well with a simple green salad.

Cooking Techniques

Boiling the potatoes and celery root before baking ensures they are tender.

- Layering the vegetables with the tomato mixture creates a flavorful gratin.

Ingredient Substitutions

Use leeks instead of onions for a milder flavor.

- Substitute vegetable broth with chicken broth for a different taste.

Make Ahead Tips

You can prepare the gratin up to a day in advance and bake it just before serving. Store it covered in the refrigerator.

Presentation Ideas

Garnish the gratin with fresh herbs like parsley or chives for a pop of color. Serve it in individual ramekins for an elegant presentation.

Pairing Recommendations

Pair celery root and onion gratin with a crisp white wine like Sauvignon Blanc or a light red wine like Pinot Noir.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of celery root and onion gratin contains approximately 250 calories.

Carbohydrates

Each serving of celery root and onion gratin contains approximately 30 grams of carbohydrates.

Fats

Each serving of celery root and onion gratin contains approximately 10 grams of fat.

Proteins

Each serving of celery root and onion gratin contains approximately 5 grams of protein.

Vitamins and minerals

Celery root is a good source of vitamin C, vitamin K, and potassium. Onions are rich in antioxidants and vitamins B and C.

Alergens

This recipe contains no common allergens, but be sure to check for any specific allergies to the ingredients used.

Summary

Celery root and onion gratin is a nutritious dish that provides a good balance of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Celery root and onion gratin is a delicious and nutritious dish that is perfect for a cozy night in or as a side dish for a special meal. With its creamy texture and flavorful ingredients, this gratin is sure to become a new favorite in your recipe collection.

How did I get this recipe?

I remember the sense of anticipation I felt when I first saw this recipe for Celery Root and Onion Gratin. It was many years ago, back when I was a young girl living in a small village in the countryside. My mother had given me an old cookbook that had been passed down through generations, and as I flipped through the pages, I stumbled upon this intriguing dish.

The recipe called for simple ingredients - celery root, onions, cream, and cheese - but the combination sounded so delicious and comforting. I had never tried celery root before, but I was eager to learn how to cook with it. I knew that this recipe would be a challenge, but I was determined to master it.

I decided to seek out the guidance of a local chef who was known for her expertise in French cuisine. Madame Beaumont had a small restaurant in the village square, and I had often admired her skill in the kitchen. I approached her one day after lunch service and asked if she would be willing to teach me how to make the Celery Root and Onion Gratin.

Madame Beaumont looked at me with a twinkle in her eye and agreed to give me a private cooking lesson the following week. I was overjoyed and spent the days leading up to our meeting practicing my knife skills and studying the recipe in detail.

When the day finally arrived, I arrived at Madame Beaumont's restaurant with a basket of fresh ingredients in hand. She greeted me warmly and led me to the kitchen, where she began to demonstrate the steps of the recipe.

First, she showed me how to peel and slice the celery root, revealing its delicate white flesh beneath the rough exterior. Then, she taught me how to caramelize the onions in a skillet until they were sweet and golden. The scent of the onions cooking filled the kitchen, making my mouth water in anticipation.

Next, Madame Beaumont poured cream over the layers of celery root and onions, allowing it to seep into every crevice. She sprinkled a generous amount of grated cheese on top, adding a rich and savory flavor to the dish.

As the gratin baked in the oven, I watched in awe as the cheese melted and bubbled, creating a golden crust on the surface. The aroma that wafted through the kitchen was intoxicating, and I knew that this dish would be worth all the effort.

When the gratin was finally done, Madame Beaumont removed it from the oven and placed it on the table in front of me. I took a bite, savoring the creamy texture of the celery root and the sweetness of the caramelized onions. The flavors danced on my tongue, and I knew that I had found a new favorite dish.

From that day on, I made the Celery Root and Onion Gratin whenever I wanted to impress my family or friends. I shared the recipe with my own children, who now make it for their own families. It has become a beloved tradition in our household, a reminder of the day I learned to cook with celery root and onions from the talented Madame Beaumont.

As I sit here now, reflecting on that unforgettable experience, I am filled with gratitude for the knowledge and skills that have been passed down to me over the years. Cooking has always been a source of joy and comfort in my life, and I am grateful for the opportunity to share my love of food with those around me.

So, if you ever find yourself in need of a delicious and heartwarming dish to serve to your loved ones, look no further than the Celery Root and Onion Gratin. I promise you won't be disappointed. Bon appétit!