Celeriac & Potato Bake

Celeriac & Potato Bake

Celeriac is such an underrated root vegetable and adds a nice savory edge. Can be eaten as a side dish to accompany roast chicken, venison, roast beef or pork – or as center stage for a vegetarian feast.

INGREDIENTS

1 Teaspoon Kosher Salt

2 Tablespoons Lemon Juice

1 Celeriac (About 1 Pound)

4 Large Potatoes

3 Eggs

1 Cup Light Cream

1 Cup Milk

2 Large Chopped Garlic Cloves

3/4 Cup Grated Gruyere Cheese

Kosher Salt & Freshly Ground Pepper To Taste

Bring a large-size pot of water to a boil. Add the kosher salt and 1 tablespoon of the lemon juice. While the water is heating, peel the celeriac. Immediately place it in a bowl of cold water with the remaining tablespoon of lemon juice to prevent darkening. Peel and quarter the potatoes. Cut the celeriac in eighths. Drop the vegetables into the boiling water. Return to a boil and cook for 15 minutes, until almost tender. Drain the vegetables and cool in cold water. Dry on paper towels. Cut vegetables into thin slices.

Preheat oven to 350 degrees. Butter a 10x6x1 1/2-inch baking dish. In a medium-size bowl, whisk together eggs, cream, and milk. Layer half the celeriac and potatoes with half garlic and one third of the Gruyere, and season with kosher salt and pepper. Pour half egg mixture over the vegetables. Repeat layers. Sprinkle vegetables with remaining cheese. The dish will be very full. Set the dish on a large-size baking sheet. Place in oven and bake for 1 1/4 hours until casserole is set in the center. Remove from oven and let stand for 10 minutes before serving. Serve warm. Serves 6 to 8.

© Victoria Hart Glavin