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: ingredients:
- 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
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…