Chef Teresa’s Obsession Confession
One of the things I look forward to the most in fall is celery root. This weird knobby woody looking exterior lends way to a white, nutty, delicious interior that can be eaten raw in salads, boiled and pureed for a smooth silky substitute for potatoes, sautéed, baked with other root vegetables or added to soups and stews. It is versatile and welcomes the cold weather in like nobodies business.
Enjoy the recipe below, it is perfect for your holiday table!
Owner & Chef
Celery Root, Apple & Cauliflower Gratin
- 1 ½ cups small diced celery root
- 1 cup small diced apples (peeled)
- 4 cups small chopped cauliflower
- 1 T. minced shallot
- ¼ cup chopped sage
- ½ cup parmesan
- 1 cup cream
- Butter or Oil (I prefer butter, but oil would work fine!)
- 1 cup bread crumbs, panko
- 2T. Butter melted & cooled
- 1/4 c. Parmesan
- Salt and pepper to taste
In a large saute pan over medium high heat, melt 1T. butter until it begins to brown. Add ½ cauliflower. Salt to taste. Cook until it browns on one side, toss and cook for 2 more minutes. Remove to a large bowl and repeat with remaining cauliflower. Wipe out your pan. Add 1 T. of butter again and add your celery root. Cook for 3-4 minutes. Add your apples, shallots and sage. Salt to taste. Cook for approx. 3-4 more minutes or until celery root is tender. Remove and add to cauliflower. Mix with the cream and parmesan. Season with salt and pepper. Place in an 8” pie dish or square pan.
In a small bowl mix all the ingredients for the topping. Sprinkle over your celery root mixture. Bake at 375 until brown and bubbling.