Fennel, Apple and Celery Root Gratin

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* Exported from MasterCook *

 

Fennel, Apple and Celery Root Gratin

 

Recipe By :Laura Werlin

Serving Size : 8 Preparation Time :0:00

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1-pound each celery roots

2 8-ounce each fennel bulbs

2 8-ounce each Granny Smith or other tart firm apples -- peeled and

cored

Salt and freshly ground pepper

1 1/2 cups heavy cream -- about

8 ounces Colby cheese -- 2-cups coarsely grated

or aged but not sharp cheddar

 

1. Preheat oven to 375F. Butter a 2-quart gratin dish or other ovenproof

casserole.

 

2. Cut off entire rough exterior of celery roots, making sure that all brown

parts are removed. You will be removing about 1/4 to 1/2 inch of exterior of

each. Next, cut each celery root in half lengthwise. Turn one half cut-side

down, and cut into 1/4-inch-wide pieces. Repeat with remaining celery root. Set

aside.

 

3. Cut off fronds and dark green parts of each fennel bulb, leaving just bulb.

Cut each bulb in half lengthwise. Cut each half lengthwise into 1/4-inch-thick

slices.

 

4. In a vegetable steamer, combine celery root and fennel and steam for 5

minutes. Remove from steamer and set aside to cool slightly. Cut apples into

1/4-inch-thick rings.

 

5. Place one third of celery root on bottom of prepared dish. Sprinkle with salt

and pepper to taste. Overlap with one third of apple slices, and sprinkle with a

little more salt but no pepper. Put one third of fennel over apples and once

again sprinkle with salt and pepper. Repeat with remaining celery root, apple,

and fennel. Pour cream around sides of dish until cream reaches about halfway up

dish. Sprinkle top of gratin with cheese. Cover and bake for 35 minutes, or

until vegetables and apple feel tender when pierced with a fork or skewer.

 

6. Turn oven to broil; remove cover, and broil until the gratin is golden brown

and bubbling, about 3 minutes. Let cool 15 minutes to allow the cream to firm up

slightly, and serve. Makes 6 to 8 servings.

 

Source:

" The New American Cheese: Profiles of America's Great Cheesemakers and Recipes

for Cooking with Cheese "

S(Illustration):

" <http://www.homemag.com/servlet/com.gdi.versifi.ui.ServeFolder?folderid=3107> "

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Per Serving (excluding unknown items): 320 Calories; 26g Fat (70.6% calories

from fat); 9g Protein; 15g Carbohydrate; 4g Dietary Fiber; 88mg Cholesterol;

309mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1/2

Fruit; 0 Non-Fat Milk; 4 1/2 Fat.

 

NOTES : The surprise ingredient of the gratin pictured here is the apple.

Sandwiched between the fennel and the celery root, it separates the savory

flavors and injects its own sweetness. Bathed in cream and covered with melted

cheese, this gratin could not be more satisfying.

 

Nutr. Assoc. : 0 0 3545 2130706543 0 0 0

 

 

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