Celery Root & Parsnip Gratin
Cheesy, creamy gratin goodness made with seasonal celery root and parsnips! Swap a traditional potato based gratin with these seasonal root vegetables for a fresh take on this classic dish. Hillside Garden's parsnip and Green Acres Farm celery root are layered with a decadent shallot infused cream and two kinds of delicious local cheeses to make this luscious gratin.
- 2 x Green Acres Celery Root
- 1lb Hillside Gardens Parsnips
- 1 tbsp Golden Dawn salted butter (to grease baking dish)
- 1 tbsp Golden Dawn salted butter
- 2 x finely chopped August's Harvest shallots
- 2 cups heavy cream
- 1 tbsp Kozlik's Dijon by Anton Mustard
- 2 tsp salt
- 1/4 tsp freshly ground pepper
- 1 cup Grand Trunk cheese, shredded (1 x 170g wedge)
- 1 cup Bright's Old Cheddar Cheese, grated
- 2 tsp chopped Zephyr Organics garlic chives
Preheat your oven to 375°F. Grease a 9 by 9 baking dish with 1 tablespoon Golden Dawn salted butter.
In a skillet over medium heat, warm the additional tablespoon of butter. Add the shallots and cook, stirring occasionally, for about 3 minutes or until fragment and lightly caramelized. Add the cream, maple mustard, salt and pepper and whisk until incorporated. Remove from the heat and let cool slightly.
Peel your celery root and parsnips. Using a mandollin, slice them into 1/8 inch thick medallions and place them in a large bowl. Pour your slightly cooled cream and shallot mixture over your root vegetables and toss to coat.
In a small bowl, mix together the Grand Trunk and Bright's Old Cheddar cheese.
In your baking dish, arrange a layer of celery root slices, slightly overlapping, filling any gaps with the smaller parsnip slices. Sprinkle one-third of your cheese mixture over the first layer and then repeat your celery root and parsnip layering. Repeat the process until you have 3 layers total of the celery root and parsnip, ending with a cheese layer. Pour the remaining cream from the bowl over the gratin in the baking dish.
Cover your gratin loosely with aluminum foil and bake it for 45 minutes, covered. Remove the foil and continue baking your gratin until the top is golden brown, about 30 to 35 minutes more.
Remove from the oven and let cool for about 10 minutes before cutting into the gratin. Sprinkle with fresh garlic chives and serve immediately with your favourite protein!
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