Celery Root-Leek Gratin

Name: Celery Root-Leek Gratin
Ingredients: Salt; 1 lemon, halved; 6 1/2 pounds celery root; 4 tablespoons (2 ounces) unsalted butter; 4 medium leeks, white and tender green parts only, thinly sliced crosswise; 1 tablespoon finely chopped thyme; 1/4 teaspoon crushed red pepper; 1 cup dry white wine; 6 cups heavy cream; 2 cups freshly grated Parmesan cheese (about 6 ounces); 2 tablespoons finely chopped flat-leaf parsley; Freshly ground black pepper

12 ingredients

16 steps

Ingredients

Salt
1 lemon, halved
6 1/2 pounds celery root
4 tablespoons (2 ounces) unsalted butter
4 medium leeks, white and tender green parts only, thinly sliced crosswise
1 tablespoon finely chopped thyme
1/4 teaspoon crushed red pepper
1 cup dry white wine
6 cups heavy cream
2 cups freshly grated Parmesan cheese (about 6 ounces)
2 tablespoons finely chopped flat-leaf parsley
Freshly ground black pepper

Directions

1

Preheat the oven to 400.
2

Bring a large pot of salted water to a boil.
3

Squeeze the lemon into a large bowl of water.
4

Peel the celery root and cut it into 1/2-inch dice, adding it to the bowl of lemon water as you go.
5

Drain the celery root and add it to the boiling water.
6

Boil until tender, about 7 minutes.
7

Drain well and wipe out the pot.
8

In the same large pot, melt the butter.
9

Add the leeks, chopped thyme and crushed red pepper and cook over moderate heat, stirring occasionally, until the leeks are softened, about 7 minutes.
10

Add the wine and simmer over moderately high heat, stirring, until almost evaporated, about 4 minutes.
11

Add the celery root and cream and simmer for 1 minute.
12

Stir in 1 cup of the Parmesan and the parsley.
13

Season with salt and black pepper.
14

Transfer the mixture to two 10-by-15-inch baking dishes.
15

Sprinkle the remaining 1 cup of Parmesan over the gratins and bake for 25 minutes, or until bubbling around the edges and golden brown on top.
16

Let stand for 10 minutes before serving.