Celery Root and Sweet Potato Gratin
Gratins are one of my favorite ways to serve vegetables to company, especially on a buffet line. This gratin hails the best of winter comfort vegetables. The earthy celery root and sweet potato complement each other nicely, especially when highlighted with fresh dill. Choose a large celery root and plan to peel about a third away until only white remains. Choose Gruyère cheese only sourced from Switzerland as the flavor of domestic imitations does not do well here.
4 servings
INGREDIENTS:
1 tablespoons butter
1 tablespoon olive oil
1 onion, peeled, halved, sliced into half-moons
Sea salt and fresh ground black pepper
3 cloves garlic, minced
1 tablespoon fresh dill, chopped
1 tablespoon capers, drained, patted dry, chopped
1 tablespoon white miso
½ cup dry white wine
1 large celery root (about one-and-half pounds), peeled, cut into ½ inch batons
1 large sweet potatoes (about 12 ounces) peeled, cut into ½ inch batons
⅔ cup chicken stock
¾ cup Gruyère cheese, grated
DIRECTIONS:
1. Preheat the oven to 375°F.
2. Heat one tablespoon butter and olive oil to a large non-reactive skillet. Add the onions over medium-low heat and cook until softened and lightly browned, about fifteen minutes. Add the garlic and cook for another two minutes until fragrant. Stir in the miso and wine and cook until reduced by half, about four more minutes.
3. Toss the celery root, sweet potatoes, dill, capers, and one teaspoon of salt in a large bowl. Add this to the skillet and toss. Add the stock, cover the pan with a tight-fitting lid or foil, and bake until the vegetables are tender about forty-five minutes. Increase the heat to 450°F.
4. Remove the cover from the pan and scatter the Gruyère over the top. Return to the oven uncovered and bake until lightly browned on top, about twenty minutes. Serve hot.
Celery Root and Sweet Potato Gratin
Ingredients
- 1 tablespoons butter
- 1 tablespoon olive oil
- 1 onion, peeled, halved, sliced into half-moons
- Sea salt and fresh ground black pepper
- 3 cloves garlic, minced
- 1 tablespoon fresh dill, chopped
- 1 tablespoon capers, drained, patted dry, chopped
- 1 tablespoon white miso
- ½ cup dry white wine
- 1 large celery root (about one-and-half pounds), peeled, cut into ½ inch batons
- 1 large sweet potatoes (about 12 ounces) peeled, cut into ½ inch batons
- ⅔ cup chicken stock
- ¾ cup Gruyère cheese, grated
Instructions
- Preheat the oven to 375°F.
- Heat one tablespoon butter and olive oil to a large non-reactive skillet. Add the onions over medium-low heat and cook until softened and lightly browned, about fifteen minutes. Add the garlic and cook for another two minutes until fragrant. Stir in the miso and wine and cook until reduced by half, about four more minutes.
- Toss the celery root, sweet potatoes, dill, capers, and one teaspoon of salt in a large bowl. Add this to the skillet and toss. Add the stock, cover the pan with a tight-fitting lid or foil, and bake until the vegetables are tender about forty-five minutes. Increase the heat to 450°F.
- Remove the cover from the pan and scatter the Gruyère over the top. Return to the oven uncovered and bake until lightly browned on top, about twenty minutes. Serve hot.
Nutrition Facts
Calories
261.90Fat (grams)
14.50Sat. Fat (grams)
6.76Carbs (grams)
18.57Fiber (grams)
2.78Net carbs
15.80Sugar (grams)
5.33Protein (grams)
10.17Sodium (milligrams)
566.09Cholesterol (grams)
33.59The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.