3.03.2010

celery root and chili gratin

celery root and chili gratin

A winter vegetable with garlic, chili and cream sounds like a pretty fail-safe combination, don't you think? And it was.
The top of the gratin was a bit chewy (next time I will put it under the broiler as suggested in the recipe; maybe with some grated cheddar on top), but underneath it's smooth and creamy (similar in texture to kohlrabi) with some nice chili heat. The amount of liquid given in the recipe seems like it would not be enough, but don't worry the celery will render some liquid and lose some volume.

celery root and chili gratin

Source: The River Cottage Cookbook by Hugh Fearnly-Whittingstall

Ingredients:

2 pounds celery root
3 Tbsp olive oil
1/2 to 1 fresh red chili (depending on strength), finely chopped
(or 1 tsp red pepper flakes - Not powder)
3 garlic cloves, finely chopped
1 cup half-and-half
salt and freshly ground black pepper

Method:

Peel the celery root and slice as thinly as possible, about the thickness of a dime is ideal. In a large mixing bowl, toss the slices with 2 Tbsp of the oil and all the other ingredients until the slices are evenly coated and the garlic and chile well distributed. Transfer to a lightly oiled gratin dish, spreading out the slices with your fingertips: you do not have to layer the gratin piece by piece, but try to ensure that the slices are mostly lying flat. Pour over any cream left in the bowl and trickle the remaining oil over the top.
Bake in a preheated 375°F oven, for 40 to 50 minutes, until the celery root is completely tender and the top is browned and crisp. For extra crispness, you could finish it under the broiler for 1 to 2 minutes.

4 comments:

Debinhawaii said...

I think I need to cook with celery root more--this looks delicious! ;-)

Mary said...

I've not done enough cooking with celery root. This sounds like a lovely recipe. I stopped by to say hello and ended up staying longer than I planned. I really like your blog and will be back whenever I can. Have a wonderful day...Mary

Joanne said...

Can you believe I've never had celery root? Crazy. This looks delicious. I love gratins...so much.

Jeanne said...

Definitely a fail-safe combination! I've never had a celery root gratin, but this looks spectacular!