Parsnip and celery root are layered with nutmeg-laced cream and two kinds of cheese for this luscious gratin created by Ari Rosenson, chef de cuisine of Cut in Los Angeles. This recipe calls for a 9-inch gratin dish or deep-dish pie plate.
Betty Hallock writes for the Los Angeles Times, which provided the recipe analysis.
CELERY ROOT AND PARSNIP GRATIN
Serves 8
1 tablespoon butter
1 tablespoon finely chopped shallots
1 tablespoon finely chopped garlic
1/2 cup plus 2 tablespoons heavy cream
1/4 cup plus 1 tablespoon milk
2 teaspoons salt
1/2 teaspoon finely ground black pepper
1 pinch nutmeg
2 large celery roots (about 2 1/2 pounds total)
2 to 3 parsnips (about 1 pound total)
1/3 cup plus 2 tablespoons creme fraiche (divided use)
1/2 cup grated mozzarella cheese
1/4 cup grated fontina cheese
2 tablespoons fresh bread crumbs
Melt the butter in a heavy pot over medium heat. Add the shallots and garlic and sweat them until tender, about 2 minutes. Add the cream, milk, salt, pepper and nutmeg. Bring the mixture to a simmer, then remove from heat to steep while you prepare the vegetables.
Heat the oven to 450 degrees. Peel and very thinly slice the celery roots and parsnips (about 1/8 -inch thick), either using a mandoline or by hand. In a 9-inch gratin dish or deep-dish pie plate, spread 1/3 cup creme fraiche. Add a layer of parsnips, then a layer of celery root, then spoon over about 3 tablespoons of the cream mixture. Repeat the process until the last layer reaches the top of the dish.
Cut a piece of parchment the same size as the top of the gratin dish or pie plate, lay it over the top layer, then cover the dish with aluminum foil, sealing around the edges. Bake for 45 minutes. Remove from the oven and let sit for 30 minutes. Reduce the oven temperature to 375 degrees. Top the gratin with the remaining 2 tablespoons creme fraiche spread evenly over the top. Sprinkle on the cheeses and bread crumbs. Bake for 20 to 30 minutes until the cheese is melted and the gratin is nicely browned. Serve hot.
Per serving: 243 calories, 6 grams protein, 24 grams carbohydrate, 4 grams fiber, 15 grams fat, 9 grams saturated fat, 45 milligrams cholesterol, 803 milligrams sodium