Winter Vegetable Gratin
Celeriac is a vegetable you may not be familiar with. Or some of you may not be at any rate. It is the root of a particular variety of celery plant and has the mild flavor of celery. It is also called celery root.
- 3 1/2 ounces (100g) celeriac, peeled and cut into 1 inch cubes (celery root)
- 1 small carrot, peeled and cut into coins
- 1 small parsnip, peeled, cut in half lengthwise and cut into half moons
- 1/2 small swede (Rutabaga) peeled and cut into 1 inch cubes
- 1 medium potato, peeled and cut into 1 inch cubes
- 1/2 cup (120 ml) cream
- 1 small clove garlic, peeled and crushed
- 1/2 tsp dry mustard powder
- salt and black pepper to taste
- 1 TBS butter, melted
- 3 TBS fine cracker crumbs
- 2 TBS finely grated Parmesan cheese
- 1 tsp fresh thyme or marjoram leaves
- salt and black pepper to taste
While they are parboiling you want to heat together the cream, garlic and mustard powder. This is your sauce. Simple. Taste and adjust seasoning with salt and pepper.
You can also mix together all of the ingredients for your topping until they are well combined.
After ten minutes, drain your vegetables really well and spread them out into a 6 by 9 inch gratin dish, which has been buttered.
And that’s it! Done! Such a simple dish but oh so tasty. You can enjoy this with any variety of meat or protein on the side. Poultry, fish, red meats, etc. Delicious.
It also makes a fabulous main course for vegetarians. You might be scrambling to know what to feed them. Double up on this and use it as a side for your omnivores and a side for your vegetarians. Everybody’s happy!
Winter Vegetable Gratin
- 3 1/2 ounces (100g) celeriac, peeled and cut into 1 inch cubes (celery root)
- 1 small carrot, peeled and cut into coins
- 1 small parsnip, peeled, cut in half lengthwise and cut into half moons
- 1/2 small swede (Rutabaga) peeled and cut into 1 inch cubes
- 1 medium potato, peeled and cut into 1 inch cubes
- 1/2 cup (120ml) cream
- 1 small clove garlic, peeled and crushed
- 1/2 tsp dry mustard powder
- 1 TBS butter, melted
- 3 TBS fine cracker crumbs
- 2 TBS finely grated Parmesan cheese
- 1 tsp thyme or marjoram leaves
- salt and black pepper to taste
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 6 by 8 inch gratin dish. Set aside.
- Bring a pot of lightly salted water to the boil. Add the vegetables and cook for 10 minutes. Drain well. Spread out in the buttered gratin dish.
- Warm the cream together with the garlic and mustard powder. Season to taste with salt and black pepper. Pour evenly over the vegetables in the dish.
- Whisk together the butter, cracker crumbs, cheese, marjoram or thyme leaves, and season to taste with a bit of salt and pepper. Sprinkle this evenly over top of the casserole.
- Bake in the preheated oven for 40 minutes until bubbling and golden brown. The vegetables should be tender when pierced with the tip of a sharp knife.
- Serve warm as a vegetarian main or as a side dish.
Did you make this recipe?
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: https://www.theenglishkitchen.co/2022/01/winter-vegetable-gratin.html
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