VCE: Artichoke, Celery Root, And Potato Gratin

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This week's cookbook-of-the-week is the Gratin and Casserole chapter from

Vegetarian Cooking for Everyone, by Deborah Madison.

 

Madison's notes and comments are usually extremely helpful, however she

does not really define a gratin except to say that it is cooked in a

shallow dish. The Food Lover's Companion says that a gratin is any dish

that is topped with cheese or bread crumbs mixed with bits of butter and

then heated in the oven or under the broiler. A casserole, by contrast, is

cooked in deeper overproof container.

 

Madison says: " Many gratins are classically creamy and rich. Here are

some tips for making gratins work for more health-conscious eating. For

every day, use milk - low fat, whole milk, or soy - instead of

cream. Heating it first with aromatics - bay leaf, a few slices of onion,

thyme, peppercorns, and a clove of garlic - adds a layer of flavor to the

vegetables. A thin bechamel sauce has a creamy consistenecy without the

cream. nondairy gratins can also be made by replacing the milk with a good

vegetable stock, such as the Basic Vegetable Stock, Herb and Garlic Broth,

and Mushroom Stock. "

 

* Exported from MasterCook *

 

Artichoke, Celery Root, And Potato Gratin

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 277

Serving Size : 4 Preparation Time :0:00

Categories : Potatoes Side Dishes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

4 tablespoons butter or olive oil

1 large onion -- diced

6 medium artichokes -- or 4 large

trimmed and cut into quarters or eighths

1 large celery root -- about 1 pound

trimmed and thinly sliced

8 ounces potatoes

preferably Yellow Finn

peeled and very thinly sliced

Salt and freshly milled pepper

4 cups sturdy white bread without crusts -- torn into pieces

1 cup milk

1/2 cup chopped parsley

3 garlic cloves -- chopped

1/2 cup freshly grated Parmesan

 

SERVES 4 TO 6

 

This is one of my favorite gratins. The homey topping of soaked bread

provides moisture for the dish and, eventually, a golden crust. Serve it

so the crust stays on top. A somewhat elaborate but nontheless easily made

dish.

 

Preheat the oven to 375F. Butter an 8- x 10-inch or slightly larger gratin

dish. In a wide skillet, melt 2 tablespoons of the butter, add the onion,

and cook over low heat, stirring occasionally. Meanwhile, blanch the

artichokes in acidulated water for 10 minutes, then remove to a

bowl. Using the same water, cook the celery root for 3 minutes, then the

potatoes for 1 minute. Drain and add the celery root and potatoes to the

pan with the onion.

 

Very thinly slice the cooked artichokes, add them to the onion, and stir so

that all are coated. Cook until the onion is golden, then turn off the

heat and season with 1 teaspoon salt and pepper to taste.

 

Cover the bread with the milk and soak until it's mushy, about 5

minutes. Squeeze out the excess moisture, then toss it with the parsley,

garlic, and Parmesan.

 

Add the vegetables to the gratin dish - they shouldn't be much more than an

inch deep. Cover them with the bread mixture, dot with the remaining

butter or drizzle with olive oil, and bake for 35 to 40 minutes. If the

top isn't brown, run it under the broiler. Let rest for a few minutes,

then serve.

 

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