celery root gruyere au gratin


Having just explored making celery root soup, then raw celery root salad, it’s time to round out my exploration by turning on the oven to bake! It’s cold, and I’m thinking comfort food…so I envisioned a celery root gruyere au gratin. Here’s what I came up with: IMG_3219_2ingredients:

  • 1 medium celery root, cut into 1/8″ quarter rounds
  • 1 small turnip, cut into 1/8″ quarter rounds
  • 1/2 small cauliflower, flowerettes
  • 1 can white kidney beans, well rinsed
  • 6 oz Gruyere cheese, grated
  • 1/4 c Parmesan cheese
  • 1/8-1/4 c milk (I used 2% and wasn’t disappointed)
  • 2-3 T butter
  • freshly ground black or green pepper to taste
  • arugula

instructions:

Lightly butter 2 quart casserole dish, and preheat oven to 365F. Chop ends off of celery root, then cut away outer tough skin to reveal white root. Cut in half, then cut into 1/8″ quarter round slices. Also cut turnip into 1/8″ quarter round slices. Layer half of celery root around bottom of casserole dish as you would potatoes when making potato au gratin. Next layer half of turnip, half of arugula, half of white kidney beans, half of cheeses; then repeat with layers of celery root, turnip, arugula, beans, all of cauliflower, cheeses. Pour scant 1/4 c milk over all, and top with dots of chopped butter, freshly ground black or green pepper to taste. Bake in center of oven, covered for first 25-30 minutes, then uncovered for about 10-15 more, until nicely browned top crust (but not dried out inside).

Revisited: instead of layering in the arugula, I served the baked au gratin on a bed of arugula– I liked that better.

This is not your grandmother’s super rich potato au gratin– if that is what you’re craving, then use more Gruyere, cream instead of 1% fat milk, and 2-4T butter. That said, I thought it was totally satisfying– light yet sustaining with the beans adding protein, and the great flavor of the turnip and arugula complementing the Gruyere. What do you think?

I think if there’s any leftovers, I’d like this for breakfast…

Celery root & cauliflower soup with arugula & maple syrup roasted hazelnuts


As I was standing in the produce section without a grocery list, stopped by chance with my shopping cart in front of the cauliflower and celery root, thinking about what kind of soup I’d like to make, a woman saw me and asked, “How do you cook celery root?” Before I answered her, I had this funny thought: celery root is likely the only common vegetable in this part of the country that I’ve never prepared. Of course I’ve seen celery root soup on restaurant menus… So I answered her with something along those lines, and picked up the following ingredients to try creating something entirely new to me.

IMG_3052 I made the soup with no additional seasonings, thinking I’d taste it after it was pureed, perhaps then complement the flavor with nutmeg and coriander? or perhaps ground mustard and lemon? I found it wonderfully flavorful just as it was, no additional spices needed. The arugula gives it spicy peppery notes (as well as calcium, vitamins A, C, & K, and minerals too including iron), and the maple syrup toasted hazelnuts give it a complementary sweetness and crunch. I think this may be my best soup recipe yet!

IMG_3032

ingredients:

  • 1 medium celery root, peeled & chopped (about 4 cups)
  • 1/2 medium cauliflower, chopped (about 2 cups)
  • 1 medium red potato, chopped
  • 1 medium sized leek, white & light green portions, chopped
  • 1 clove garlic, minced
  • 1/2 cube Celifibr brand organic vegetable bouillion
  • 5-6 cups fresh water
  • 1 cup milk (optional if you want thicker & whiter soup)
  • 1/2 t sea salt, black pepper
  • 4 cups or so arugula
  • 1/2 cup hazelnuts, roughly chopped or crushed, for garnish
  • 1 T maple syrup
  • 1 clove garlic, minced

instructions:

Chop both ends off of celery root, then place root solidly on largest flat end to stabilize. Use sharp knife to then slice away outer rough skin, cutting from top to bottom as you work your way around the root to expose the inner white lovely vegetable. Slice into rounds then cube and set aside.

Bring one cup water to a boil then dissolve 1/2 cube of Celifibr vegetable bouillon, and set aside. Using large soup pot and a couple tablespoons olive oil, saute the chopped red potato and leeks for 3 minutes until leeks are fragrant and potatoes slightly browned. Add minced garlic and continue stirring for 2 minutes before adding chopped celery root and dissolved bouillon plus 5 cups fresh water. Bring just to boil then turn down heat to simmer covered for 15-20 minutes or so, until celery root is getting soft but not yet done– then add chopped cauliflower for last 5-10 minutes of simmering until everything is soft. Stir in salt and pepper to taste.

Remove from heat to cool some before pureeing in batches in blender. Return to soup pot. Using heavy skillet over medium heat, stir roughly chopped or crushed hazelnuts. When they’ve begun to brown, add minced garlic and maple syrup and continue to stir until toasty and fragrant. Transfer to glass container. Using same skillet, saute arugula just until wilted. Stir into pureed soup. Serve garnished with hazelnuts.

cauliflower & arugula quinoa winter salad


This simple winter white salad is high in protein given the quinoa and black beans, warming with the shallots, garlic and peppery arugula, and beautiful too.

ingredients:photo

  • 3/4 c quinoa
  • 2-3 medium shallots, diced
  • 1-2 cloves garlic, minced
  • 1/2 large or 1 medium head cauliflower
  • 1 can black beans, well rinsed
  • 1 large bunch arugula greens
  • Olive oil
  • Parmesan cheese

instructions:

Rinse quinoa very well, then bring 1 1/2 cups fresh water, pinch salt, and well rinsed quinoa to a boil. Reduce heat to low and simmer covered for 20-22 minutes, cooking until water is absorbed. Remove from heat, stir with fork to fluff, and set aside. Rinse beans well, then add to cooked quinoa. Dice shallots and cut cauliflower into bite sized flowerettes (throw out tough ends, include inner stems.) Melt 2-3 Tablespoons butter over medium heat, then saute shallots, cauliflower and garlic stirring constantly until cauliflower is slightly soft. Add black pepper to taste, then mix well with quinoa and beans. Serve hot over a generous bed of arugula leaves (rip leaves from any tough inner stems). Serve dressed with a little olive oil (to enhance vitamin K absorption from arugula) and topped with Parmesan cheese.