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1 celery root (about 2 lbs.)
1 1/2 c. heavy cream
5 eggs
1 tbsp. unsalted butter
1 c. freshly grated Parmesan cheese
Salt and pepper
Preparation: 20 minutes. Cooking: 30 minutes.
Preheat oven to 450 degrees. Peel and grate the celery root. Heat the cream in
a large saucepan over moderately high heat. Add celery and season with salt
and pepper. Bring to a boil, reduce heat to moderate and simmer until
softened, about 10 minutes.
Empty into a large mixing bowl. Add the eggs, one at a time, stirring well after
each addition. Use the butter to grease a 9x13 inch baking dish or 1 1/2 quart
capacity gratin dish. (Alternatively, butter 6 individual 1 cup gratin dishes.)
Fill about 3/4 full with the celery mixture. Cover with Parmesan and bake until
browned and set, about 20 minutes. Serve hot. Serves 6.
CELERY ROOT SALAD
A well-seasoned mayonnaise dressing coats delicately flavored celery root.
3/4 c. (200 ml) Blender mayonnaise 1 tbsp. (15 ml) dried onion flakes 1 tbsp. (15
ml) lemon juice 1 tbsp. (15 ml) light cream or half and half Lettuce leaves
Assemble salad maker with shredder disc and large bowl. Wash celery root,
cut into 1 inch (2.5 cm) slices and pare slices. Process celery root. Prepare
mayonnaise, then add remaining ingredients to blender container. Cover and
process at blend just until mixed. Add to celery root and mix to coat. Chill for
several hours. Arrange on lettuce in salad bowl. Sprinkle with paprika, if
desired. 8 servings.