Celery Root And Squash Gratin With Walnut-thyme Streusel
From richkurt 16 years ago
- 35 minutes to make
- Serves 8
This recipe is from the food site Chow.com, great ideas form great cooks!! In this gratin, layers of celery root and squash are bathed in cream and topped off with crunchy walnut- and thyme-studded breadcrumbs. Unlike most gratins, this one is light and tender, with a little crunch—a crowd-pleasing side.
Ingredients
- For the streusel: shopping list
- 1 cup panko shopping list
- 4 tablespoons unsalted butter (1/2 stick), melted shopping list
- 1/2 cup finely chopped walnuts shopping list
- 1 tablespoon finely chopped Italian parsley shopping list
- 1 1/2 teaspoons fresh thyme leaves shopping list
- 1 teaspoon kosher salt shopping list
- For the gratin: shopping list
- 1 1/4 cups heavy cream shopping list
- 1 medium butternut squash (about 3 pounds), peeled, cut in half, and seeded shopping list
- 1 medium celery root, also known as celeriac (about 1 pound), peeled and cut in half shopping list
- 2 tablespoons unsalted butter shopping list
- 1/2 medium white onion, thinly sliced shopping list
How to make it
- For the streusel:
- 1. Combine all ingredients in a medium bowl. Mix until butter is incorporated, then place in the refrigerator until ready to use.
- For the gratin:
- 1. Heat the oven to 400°F and arrange the rack in the middle. Coat a 13-by-9-inch baking dish with butter and set aside.
- 2. Pour cream into a large bowl and set aside. Slice squash and celery root into 1/4-inch-thick pieces with a mandoline or sharp knife, placing into cream as they are cut. Toss until well coated.
- 3. Melt butter in a medium frying pan over medium heat. When it foams, add onion and season well with salt and freshly ground black pepper. Sauté until soft and translucent, about 5 minutes; set aside.
- 4. Construct gratin by ladling 1/3 of the squash and celery root mixture into the baking dish, then seasoning well with salt and freshly ground black pepper. Top with 1/2 of the onions, then another layer of squash and celery root. Season second layer with salt and freshly ground black pepper and cover with remaining onions. Place the last of the squash and celery root on top and press down to create an even surface. Season with salt and freshly ground black pepper, then pour remaining cream over top.
- 5. Sprinkle streusel evenly over gratin. Bake until vegetables are soft and streusel is golden brown, about 35 to 40 minutes. Let sit at room temperature for about 20 minutes before serving.
People Who Like This Dish 3
- chefwannabeone Prospect Hts, IL
- boofie Salt Lake City, UT
- greekgirrrl Long Island, NY
- richkurt San Diego, CA
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The Rating
Reviewed by 2 people-
Sounds delicious!
greekgirrrl
in Long Island loved it
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Wow this sounds amazing and decadent. Thank you for posting! High 5!
boofie
in Salt Lake City loved it
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