FoodReference.com Logo

FoodReference.com   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

  Home   ·   Food Articles   ·   Food Trivia   ·   Today in Food History   ·   Recipes   ·   Cooking Tips   ·   Videos   ·   Food Quotes   ·   Who's Who   ·   Food Trivia Quizzes   ·   Crosswords   ·   Food Poems   ·   Food Posters   ·   Cookbooks   ·   Recipe Contests   ·   Magazines   ·   Culinary Schools   ·   Gourmet Tours   ·   Food Festivals  

 You are here > Home > Recipes

Vegetable Recipes• Artichokes to Chestnuts • >  Celery Root & Sweet Potato

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

Chef with red wine glass

CELERY ROOT AND SWEET POTATO GRATIN

 

Dishing Up Maryland:
by Lucie L. Snodgrass
Many root vegetables and winter squashes keep for months, so if you're fortunate enough to have a root cellar or a cool, dry storage area, you can stock up on a medley of vegetables that are the foundation of delicious winter stews and gratins like this one.
6-8 Servings


Ingredients
• 4 tablespoons butter
• 3 shallots, peeled and diced
• 1/4 cup all-purpose flour
• 3½ cups half-and-half
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly grated nutmeg
• 1 celery root (about 1 pound)
• 3 medium sweet potatoes (about 1 pound)
• 4 ounces Jarlsberg cheese, shredded (1 cup)
• 4 ounces medium cheddar cheese, shredded (1 cup)


Directions
1.
Preheat the oven to 375°F. Butter a 2-quart baking dish and set aside.

2. Make the sauce: Melt the butter in a small saucepan over low heat. Add the shallots and sauté until translucent, about 2 minutes. Whisk in the flour, cooking and stirring until the mixture is smooth and bubbling. Pour in the half-and-half, whisking constantly until the mixture is smooth. Add the salt, pepper, and nutmeg, and cook until thickened, stirring constantly, about 5 minutes. Remove from the heat and set aside.

3. Peel the celery root and the sweet potatoes with a knife or vegetable peeler. Rinse the vegetables under cold running water and pat them dry. Cut the vegetables into small cubes, about 1 inch across. Mix the vegetables together and put them into the buttered dish.

4. Pour the sauce over the vegetables. Mix the two cheeses together and sprinkle them over the sauce. Bake for 1 hour, until the sauce bubbles and is golden.
 

 

RELATED RECIPES

   • Artichokes to Chestnuts •    ·    MIXED VEGETABLE RECIPES >>>    ·    ARTICHOKE RECIPES >>>    ·    ASPARAGUS RECIPES >>>    ·    BEANS, DRIED & CANNED >>>    ·    BEANS, FRESH BEAN RECIPES >>>    ·    Beets, 1st Century Recipes    ·    Roasted Beets with Fennel & Orange    ·    Beets, Roasted Red & Golden    ·    Beets, Balsamic Roasted    ·    Beets, Harvard Beets    ·    Beets in Orange Sauce    ·    Cranberry Orange Beets    ·    Beets, Honey Roasted Beets    ·    Beets in a Pumpkin    ·    Beets, Sweet and Sour Beets    ·    Bok Choy with 5-Spice Cashews    ·    BROCCOLI RECIPES >>>    ·    Broccoli Rabe, Garlic Rapini    ·    Broccoli Rabe, Black Bean Sauce    ·    Broccoli Raab, Cannellini Beans    ·    Broccoli Rabe & Garlic    ·    Broccoli Raab, Red Pepper, Garlic    ·    Broccoli Rabe, Sun Dried Tomato    ·    Broccoli Rabe w/Brown Garlic    ·    BRUSSELS SPROUT RECIPES >>>    ·    CABBAGE RECIPES >>>    ·    Cactus, Sauteed Nopales    ·    Cactus, Stir Fried    ·    Cardoons, Basics    ·    Cardoons with Bagna Cauda    ·    Cardoons with Cheese    ·    Cardoons, Fried    ·    CARROT RECIPES >>>    ·    CAULIFLOWER RECIPES >>>    ·    Celeriac and Potato Mash   ·    Celery & Apple Steam Fry    ·    Celery Hearts, Braised    ·    Celery, Roast with Apples    ·    Celery Root, Sauteed    ·    Celery Root & Sweet Potato    ·    Chayote with Jalapeno Lime Dressing    ·    Chestnuts with Brussels Sprouts    ·    Chestnut Puree    ·    Chestnuts, Roasted Chestnuts   


  Home   ·   About & Contact Us   ·   Recipe Index   ·   Kitchen Tips   ·   Cooking Contests   ·   Other Links  


Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.



 

 

 

 

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.