I found this recipe in my favorite cookbook, Long Nights and Log Fires. It’s kind of fitting to cook from it on a cold winters night in a log cabin (with a wood stove!). I adapted the recipe as I was missing some ingredients, like parsnip and mustard powder, but hey it was still good enough to share.
This was also the first time I’ve ever had celeriac. It is incredible… so incredible that I am going to hunt for seed to grow some (Boomer even begged for some! A dog? A vegetable other than carrots? Yep!) I picked up a bag of ‘winter roots’ grown at a local farm. Carrots, beets, turnip, and celeriac. I subtracted the beets, added some potatoes, tossed it with a delicious cream sauce and bam, a filling vegetarian meal (with beets to enjoy later!)
This is a great way to use up some root veggies. The recipe called for parsnip, carrot, rutabaga, celeriac, and potato, but my veggie mix was great as well… meaning another versatile meal! My favorite!
Winter Vegetable Gratin
1 large celeriac bulb, peeled and cubed
2 carrots, peeled and cut into rounds
1 large turnip, cubed
2 potatoes, scrubbed and cubed
1 cup light cream
2 cloves garlic, minced
1 tablespoon Dijon mustard
1/2 cup plain bread crumbs
2 tablespoons finely grated Parmesan cheese
2 teaspoons chopped Parsley (dried is o.k., fresh is better)
2 tablespoons butter, melted
S & P
1. Preheat oven to 350°F. Bring a large pot of salted water to a boil. Add all the vegetables and par-cook for 10 minutes. Drain.
2. In a small pan over low heat, add cream, garlic, and mustard. Stir continuously for 10 minutes until thickened. Season with salt and pepper to taste.
3. Mix parsley, bread crumbs, and parmesan in a separate dish.
4. Butter a shallow oven-proof dish. Add vegetables. Pour cream sauce over the veggies and top with bread crumb mixture and some fresh pepper. Drizzle butter over the top. Bake for 40 minutes or until the edges are crusted. Serve warm.