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Cooking Time
1 h. 15 min.
Serves
6
Difficulty
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About This Recipe
Celery is a splendid vegetable, and celery gratin is perhaps the best thing you can make with it. In ancient Greece and Rome, celery was considered merely a medicinal plant. "Merely" is an understatement. It was so respected that the beautiful carved leaves of the plant were depicted on the capitals of Corinthian columns. It is known that celery began to be actively consumed in Europe in the 18th century. The vegetable came to Russia during the reign of Catherine II, but for a long time, no one knew what to do with it, just like with potatoes. Even now, celery root is more often used as an ingredient in soups and stews, along with other root vegetables, while various purees, sauces, and gratins made from celery are more commonly found in restaurants than at home. At home, celery root, unlike ubiquitous stalks, is not found in everyone's refrigerator. Well, essentially, why should it be there if it is incredibly tasty, satisfying, and aromatic? Celery gratin according to our recipe is a true delicacy. Aromatic, generously soaked in clarified butter and garlic-wine vapors, it can become your favorite festive dish and a splendid side dish to noble fish like sea bass, dorado, and salmon, or a good steak.
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Ingredients List
Total ingredients: 8
Serves:
Celery root - 1 kg
Vegetable or ghee oil for frying - 140 g
Garlic - 1 pcs.
Fresh thyme - 2 bunch
Dry white wine - 150 ml
Grated Parmesan - 100 g
Ground black pepper - to taste
Salt - to taste
Nutrition Facts
Serves:
🥓
Fat
174г
🍚
Carbohydrates
123г
🥩
Protein
62г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Prepare garlic butter. Separate the head of garlic into cloves, peel them and lightly crush them with the flat side of a knife. Place the cloves in a small baking dish.
Step 2
Add all the ghee to the pan and place it in the oven. Roast the garlic in oil at 200°C for about 20 minutes or until the cloves begin to brown. Remove the garlic—you won't need it again—and save the oil.
Step 3
Peel the celery. A vegetable peeler will not help you with this, especially on the side of the root crop where the rough roots stick out. Use a sharp knife and carefully cut out any knots, just like you would with an old potato.
Step 4
Quarter each root vegetable, then slice the quarters crosswise into very thin triangular slices. Ideally, the pieces should be 2–3 mm thick.
Step 5
Prepare a square or rectangular baking dish - preferably with a capacity of about 2 liters. Brush it with garlic oil and sprinkle with salt and black pepper.
Step 6
Layer or overlap the celery slices in nice rows, brushing each layer with garlicky melted butter, seasoning with thyme leaves, salt and pepper. Use all the oil.
Step 7
After laying out all the celery, carefully pour in the wine. Close the mold very tightly and place in the center of the oven preheated to 200°C. After 10 minutes, reduce the temperature to 180°C.
Step 8
Bake for another 40 minutes. Carefully lift the edge of the foil and use a wooden skewer to check if the celery is done. If it is soft enough, remove the pan and remove the foil.
Step 9
If there is no liquid left in the pan, pour in some wine. Sprinkle grated Parmesan evenly over celery. Once opened, place the pan in the oven again for 10 minutes until a golden Parmesan crust forms.
Step 10
Serve celery gratin hot as an independent dish or as a side dish for baked fish or meat, accompanied by a salad of fresh vegetables and herbs.
Enjoy your meal!
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