The Chew: Celery Root Gratin Recipe

The Chew: Celery Root Gratin

It’s no secret that celery is a commonly used ingredient both in main entrees and side dishes. But what about celery root? Have you ever used or even heard of celery root? Michael Symon was proving that vegetable-based side dishes can be the star of your dinner spread, as long as you know how to use them! He explained that by combining the following ingredients in a food processor, you can actually make his Beet Green Pesto to add nutrition and flavor to pasta.

• 1 bunch beet greens
• 1/2 C parsley leaves
• 1 lemon – zested, juiced
• Kosher salt and freshly ground black pepper
• 1/2 C walnut halves – toasted
• 2 garlic cloves – peeled
• 1/4 C freshly grated pecorino
• 1 C olive oil

Then, with the help of his Chew co-hosts, he prepared Celery Root Gratin to satisfy your desire for a comforting, warming dish. To get that recipe, click next page.

The Chew: Celery Root Gratin Recipe Ingredients

• 2 C heavy cream
• 1 C scallions – sliced thin on a bias
• 1 1/2 C Parmesan cheese + more to top before baking
• Kosher salt and freshly ground black pepper
• 1 tbsp unsalted butter – at room temperature, for greasing
• 3 cloves garlic – peeled, minced
• 1/4 tsp freshly grated nutmeg + more to garnish
• 1 small celery root – peeled, sliced thin on a mandolin

The Chew: Celery Root Gratin Recipe Directions

1. Preheat the oven to 375 degrees
2. Grease an 8×8-inch baking dish with a tbsp butter
3. In a small saucepan, add the heavy cream and bring to a simmer
4. Add the scallions, garlic, nutmeg, and cheese, then stir to combine
5. Season with salt and pepper
6. Add a layer of celery root to the baking dish
7. Pour a layer of the cream mixture over the celery root
8. Add another layer of celery root and more cream
9. Keep layering until all the celery root and cream has been used
10. Top with more Parmesan
11. Cover with foil and bake for 35-50 minutes
12. Remove the foil for the last 10 minutes of cooking
13. Remove from the oven and let cool for 10 minutes
14. Garnish with more nutmeg and serve