Fennel, Apple And Celery Root Gratin Recipe
Servings: 6
Ingredients
- 2 lrg celery roots - (abt 1 lb ea)
- 2 x fennel bulbs - (abt 1/2 lb ea)
- 2 x Granny Smith or possibly other tart hard apples peeled, cored Salt to taste Freshly-grnd black pepper to taste
- 1 1/2 c. heavy cream - (abt)
- 8 ounce Colby-style cheese, such as Orb Weaver coarsely grated (or possibly use aged, but not sharp, cheddar)
Directions
- Preheat oven to 375 degrees. Butter a 2-qt gratin dish or possibly other ovenproof casserole.
- Cut off the entire rough exterior of the celery roots, making sure which all brown parts are removed. You will be removing about 1/4- to 1/2-inch of the exterior of each. Next, cut each celery root in half lengthwise. Turn each half cut-side down, and cut into 1/4-inch wide pcs. Repeat with the remaining celery root. Set aside.
- Cut off the fronds and the dark green parts of each fennel bulb, leaving just the bulb. Cut each bulb in half lengthwise. Cut each half lengthwise into 1/4-inch thick slices.
- In a vegetable steamer, combine the celery root and fennel and steam for 5 min. Remove from the steamer and set aside to cold slightly.
- Cut the apples into 1/4-inch-thick rings.
- Place 1/3 of the celery root on the bottom of the prepared dish. Sprinkle with salt and pepper to taste. Overlap with 1/3 of the apple slices, and sprinkle with a little more salt but no pepper. Put 1/3 of the fennel over the apples, and once again sprinkle with salt and pepper. Repeat with the remaining celery root, apple, and fennel.
- Pour cream around the sides of the dish till the cream reaches about halfway up the dish. Sprinkle the top of the gratin with the cheese. Cover and bake for 35 min, or possibly till the vegetables and apple feel tender when pierced with a fork or possibly a skewer. Turn the oven to broil, remove the cover, and broil till the gratin is golden and bubbling, about 3 min.
- Let cold 15 min to allow the cream to hard up slightly and serve.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 86g | |
| Recipe makes 6 servings | |
| Calories 121 | |
| Calories from Fat 99 | 82% |
| Total Fat 11.21g | 14% |
| Saturated Fat 6.91g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 41mg | 2% |
| Potassium 255mg | 7% |
| Total Carbs 4.93g | 1% |
| Dietary Fiber 1.7g | 6% |
| Sugars 0.03g | 0% |
| Protein 1.31g | 2% |
