One look at raw celeriac “could kill appetites,” said Wendy Donahue in the Chicago Tribune. The ungainly appearance of this tuber probably explains why American cooks typically avoid it “despite its long tradition in the Old World as both an aphrodisiac and a winter staple.” In its flavor, celeriac—or celery root—actually tastes as if it’s “a cousin to anise, carrots, parsley, and parsnips.”
Potato and Celeriac Gratin
Adapted from Béatrice Peltre (latartinegourmande.com)
The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.
SUBSCRIBE & SAVE
Sign up for The Week's Free Newsletters
Join more than 350,000 subscribers and keep yourself informed with a selection of The Week’s most interesting, enlightening and entertaining stories - plus daily puzzles.
Join more than 350,000 subscribers and keep yourself informed with a selection of The Week’s most interesting, enlightening and entertaining stories - plus daily puzzles.
Latest Videos FromThe Week
1½ cups each whole milk, whipping cream
3 cloves garlic—2 crushed, 1 whole
3 sprigs thyme
1½ lbs Yukon gold potatoes, peeled, thinly sliced
1¼ lbs celeriac, peeled, thinly sliced
¾ tsp salt
½ tsp pepper
butter
1 tbsp finely chopped parsley
1/8 tsp nutmeg
Heat milk and cream just to boil in saucepan over medium heat. Add crushed garlic and thyme. Remove from heat. Cover. Let infuse 30 minutes. Strain.
Heat oven to 350 degrees. Place potatoes and celeriac on two different plates; season with salt and pepper. Rub inside of large gratin or baking dish with garlic clove; grease dish liberally with butter. Arrange vegetables in alternating layers, starting and ending with potatoes. Add chopped parsley to milk mixture; pour over vegetables. Sprinkle with nutmeg.
Bake until vegetables are tender and most liquid is absorbed, about 1 hour, 15 minutes. Serves eight.
