My first celery root

Celeriac (also known as celery root) is one ugly vegetable.  I’ve avoided it at the Farmer’s Market because it looked hard and woody like an old rudabegar but when it turned up in my CSA box I figured I’d give it a shot and now I’m a convert.  Once the rough outer layers are cut away (my farmers were nice enough to do that part), celeriac has the texture of a fresh potato and far less starch than other root vegetables.

My CSA includes a copy of their Farm Notes in the box each week with suggested recipes for some of the more unusual produce.  They adapted this recipe from one in Bon Appétit and I made a few more changes myself.  The results are fantastic.  Essentially this is a savory, healthy (no butter or cream) scalloped potato dish or potato gratin dish.

Layered Potato, Onion and Celery Root Casserole

1 celery root (celeriac), peeled, quartered, thinly sliced
2 pounds russet potatoes (about 3 large), peeled, thinly sliced
1/4 teaspoon ground nutmeg
1/2 large onion, thinly sliced
2 garlic cloves, minced
1 cup (packed) grated Gruyère cheese (about 4 ounces)
1 cup chicken broth or vegetable broth
1/2 cup whipping cream

Preheat oven to 375°F. Butter 13 x 9 x 2-inch glass baking dish. Arrange 1/3 of celery root slices in dish. Top with 1/3 of potato slices. Sprinkle with salt and pepper, then 1/8 teaspoon nutmeg. Top with half of onion slices, half of garlic, then half of cheese. Repeat layering 1 more time. Cover with remaining celery root, then potatoes. Bring broth and cream to simmer in medium saucepan. Pour over vegetables. Sprinkle generously with salt and pepper. Cover baking dish with foil. Bake casserole 1 hour. Remove foil. Bake until vegetables are very tender and liquid bubbles thickly and is slightly absorbed, about 55 minutes longer. Remove from oven. Let stand 15 to 20 minutes; serve.

My notes: I didn't have Gruyère on hand so I used a mix of Parmesan and a soft white cheese from the Farmer’s Market. I also substituted 1 cup whole milk for the cream and added a layer of fresh parsley that needed using up.