November 28, 2013

Celery Root, Parsnip, and Potato Gratin

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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
>pumpkin pie
>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. 

Happy Thanksgiving Day! I hope you all had a great day. And Happy Hanukkah to my Jewish friends. 


Winnie said...

These gratin look fantastic.
It's kind of hard getting parsnip here but I'll try

We are celebrating Hanukka this week, and I wish you and your family a very Happy Thanksgiving :)

maiylah said...

wow, that doesn't look simple to me at all! dami!!
Happy Thanksgiving! (better late than never, lol)

appreciate much your sharing and linking over at Food Friday, Ms. Oggi

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