Our Thanksgiving dinner this year was simple and sparse because I only cooked for two. I roasted 2 Cornish hens that were less than a pound each and prepared 2 small servings each of
>sauteed green beans and mushrooms topped with crispy onions
>baked rice with lemons, butter, celery, and onion
>gratin of celeriac, parsnip, and potato
>macapuno suspiros (coconut meringue) tart
I was going to make mashed combination of celery root, potato, and parsnips but switched to a gratin instead. I thought it was much simpler, at least the short cut I made with the dish. I love it!
Celery Root, Parsnip, and Potato Gratin
1 small celeriac (use half if large)
2 small parsnips
4 small Yukon gold potatoes
1 cup heavy whipping cream, divided
1 cup whole milk
1 teaspoon sea salt, divided
1 tablespoon all-purpose flour
½ teaspoon onion powder
¼ teaspoon garlic powder
½ cup grated Parmesan cheese, divided
- Peel the vegetables and cut into very thin slices and place in a sauce pan. Add half cup each of cream,and milk, and half teaspoon of salt. Bring to a boil, lower heat and simmer until vegetables are tender.
- Remove vegetables to a plate and set aside.
- Add the flour to the cream mixture and whisk until smooth. Add the remaining cream, milk, salt, onion and garlic powders, and half of cheese and let cook for 1 minute.
- Put the vegetables back into the sauce and simmer for 1 minute. Spoon into a shallow baking dish, sprinkle the remaining cheese all over the top, and bake in a 375°F oven until golden and crusty.