Embracing the seasons can get challenging as winter approaches. To lend a hand, and keep you inspired I”ll be dedicating the weeks ahead to a few unsung cold weather veggie heroes. Today’s recipe features celeriac, a root vegetable I came to appreciate during my years in Germany. Now available in the U.S. you will find Celeriac this season at local farmer’s markets or a well-stocked produce section of your grocery store.
This gratin style recipe called a boulangère in France pairs celeriac and potatoes with a mix of herbs. If this happens to be your first time prepping celeriac you may want to have a look here.
- 2 Tbsp of mixed dried green herbs. I like a combination of parsley, thyme, rosemary, sage, chives, and oregano
- 2 yellow onions, peeled and sliced very thin
- 1 lb of Yukon gold or red waxy potatoes sliced thin ( you can also use sweet potatoes or turnips)
- 1 large celeriac ( approx 1.5 lbs), trimmed, peeled and sliced thin
- 2 Tbsp olive oil
- 1 shallot, peeled and finely chopped
- 400 ml organic vegetable stock ( can be prepared from a bouillon cube)
- 50 g Earth Balance spread – cut into small chunks
- A mixture of ground nuts or gluten-free breadcrumbs (prepare from stale or toasted bread)
- Preheat the oven to 400ºF
- Heat the oil in a frying pan and sauté the onions with most of the herbs until soft. Add shallot and cook until tender, being careful not to brown.
- In oiled casserole pan layer the potatoes, celiac, and onions. Add salt and pepper.
- Top layered vegetables with bits of the Earth Balance spread, vegetable stock and cover with tin foil.
- Bake for 45 minutes.
- Mix the nuts or breadcrumbs with the rest of the herbs and a drizzle of oil.
- After 45 minutes, remove the foil, sprinkle over the herb/crumb mixture and bake for a further 15 to 20 minutes, or until golden.
Adapted from this Jamie Oliver recipe.