Celery Root Gratin
Celery root is a starchy, umami-rich winter vegetable that deserves a place on your table beyond the classic mirepoix or soup base. It stars in this comforting gratin, where it takes on a velvety texture after braising in butter and almond milk. A layer of nutty cheddar cheese sauce and a crispy panko topping finish this vegetarian dish, making it perfect for a weeknight meal or holiday side.
Celery root, also known as celeriac, is a fascinating vegetable that has been cultivated for centuries. Its origins can be traced back to the Mediterranean region, where it was prized for its medicinal properties and used as a food source during times of scarcity. Over time, celery root made its way to northern Europe, where it became a staple ingredient in hearty winter stews and soups. Today, celery root is enjoyed all over the world, and it continues to be a versatile and delicious vegetable that can be used in a variety of dishes.
Celery Root Gratin Celery Root Gratin Celery Root Gratin Celery Root Gratin
Prep time: 20 | Cook time: 30 | Serves: 6
Ingredients
  • 4 tablespoons unsalted butter
  • 3 pounds celery root, peeled and thinly sliced
  • 3 cups unsweetened almond milk
  • 3 cups shredded cheddar cheese
  • 2 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup panko breadcrumbs
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large skillet, melt butter over medium heat.
  3. Add celery root and cook until softened, about 5 minutes.
  4. Transfer celery root to a 9x13-inch baking dish.
  5. In a medium bowl, whisk together almond milk, cheddar cheese, salt, pepper, and nutmeg.
  6. Pour over celery root.
  7. Top with panko breadcrumbs.
  8. Bake for 25-30 minutes, or until bubbly and golden brown.
Why It Works
  • Braising the celery root in butter helps to develop its sweetness and umami flavor.
  • The almond milk and cheddar cheese sauce creates a creamy and flavorful base for the gratin.
  • The panko breadcrumb topping adds a crispy texture and helps to brown the dish.
  • Baking the gratin at a high temperature helps to create a bubbly and golden brown crust.