OK, I know this might not sound like the most delicious thing (and I’m certainly moving a long way from marshmallows and the other sweets I’ve been posting about) but this was one of the big successes of my holiday cooking last week. My parents spent the week with us, and I always use their visits to try out new recipes. Gracious guinea pigs that they are, they do not turn up their noses at new flavors like some small people I know and love. But although the boys rejected this one, the rest of us gobbled it up. The celery root is delicate and sweet, the potatoes rich and creamy — it’s a delicious wintery dish.
1 garlic clove, peeled and smashed
1 t butter
1 celery root, about a pound
1 pound potatoes, preferably Yukon Gold or Yellow Finn
1/2 c cream
2 t dijon mustard
1 c grated Gruyere
1 t fresh thyme
salt and pepper
Preheat the oven to 375. Rub a gratin dish with the garlic, and then with the butter.
Peel the celery root, quarter, and then slice it 1/4″ thick. Steam for 8-10 minutes, until tender. Remove to a large bowl.
While the celery root slices are steaming, peel and slice the potatoes 1/4″ thick also. Then, once the celery root is out of the steamer, steam potato slices until tender, 5-8 minutes. Add them to the celery root in the bowl.
Mix the cream and mustard together, then pour over the vegetables and toss well. Season with the thyme and salt and pepper to taste. Pour mixture into gratin dish, smooth it out, and cover with the grated cheese.
Bake, covered, for 30 minutes; then uncover and bake an additional 15-20 minutes, until bubbling and nicely browned on top.
Adapted from Deborah Madison’s Vegetarian Cooking for Everyone