Celery Root Redux

After reading the post about celery root as a mashed potato sub, I got the
idea for Celery Root Gratin. It was great. Pared the celery root, sliced 1/4
inch rounds, layered in a buttered baking dish like fallen dominoes. Poured
in cream to cover halfway. Salt and pepper. Baked at 400 for about 45
minutes until the celeriac was tender and the cream had reduced. Added some
cheese on top for the last ten minutes. Phenomenal. Truly tasted like Potato
Gratin.

- Bear

--
Grrrrrrrr : o)

Began Lo-Carb Atkins/South Beach 1-26-04
297/284.5/210

"Bear" wrote in message hlink.net...
After reading the post about celery root as a mashed potato sub, I got the
idea for Celery Root Gratin. It was great. Pared the celery root, sliced 1/4
inch rounds, layered in a buttered baking dish like fallen dominoes. Poured
in cream to cover halfway. Salt and pepper. Baked at 400 for about 45
minutes until the celeriac was tender and the cream had reduced. Added some
cheese on top for the last ten minutes. Phenomenal. Truly tasted like Potato
Gratin.

- Bear


Excellent, glad to see celery root worked for you too. I'll have to
try your idea, sounds very good. Now, if somebody can just figure out
how to make the damn things smoother and easier to peel so a third of
it doesn't go to waste....

Yeah. Thanks for the inspiration!

--
- Bear
Grrrrrrrr : o)

Began Lo-Carb Atkins/South Beach 1-26-04
297/284.5/210
"Chet Hayes" wrote in message
om...
"Bear" wrote in message
hlink.net...
After reading the post about celery root as a mashed potato sub, I got
the
idea for Celery Root Gratin. It was great. Pared the celery root, sliced
1/4
inch rounds, layered in a buttered baking dish like fallen dominoes.
Poured
in cream to cover halfway. Salt and pepper. Baked at 400 for about 45
minutes until the celeriac was tender and the cream had reduced. Added
some
cheese on top for the last ten minutes. Phenomenal. Truly tasted like
Potato
Gratin.

- Bear


Excellent, glad to see celery root worked for you too. I'll have to
try your idea, sounds very good. Now, if somebody can just figure out
how to make the damn things smoother and easier to peel so a third of
it doesn't go to waste....

On 5 Feb 2004 04:21:29 -0800, (Chet Hayes)
tripped the light fantastic, then quipped:

"Bear" wrote in message hlink.net...
After reading the post about celery root as a mashed potato sub, I got the
idea for Celery Root Gratin. It was great. Pared the celery root, sliced 1/4
inch rounds, layered in a buttered baking dish like fallen dominoes. Poured
in cream to cover halfway. Salt and pepper. Baked at 400 for about 45
minutes until the celeriac was tender and the cream had reduced. Added some
cheese on top for the last ten minutes. Phenomenal. Truly tasted like Potato
Gratin.

- Bear

Excellent, glad to see celery root worked for you too. I'll have to
try your idea, sounds very good. Now, if somebody can just figure out
how to make the damn things smoother and easier to peel so a third of
it doesn't go to waste....

Hmmmmm...I've never tried peeling one, but I'm thinking...belt sander?


Tee
http://www.geocities.com/tee_king
Remove -no-spam- to email me.

Thats about the size of it. LOL

--
- Bear
Grrrrrrrr : o)

Began Lo-Carb Atkins/South Beach 1-26-04
297/284.5/210

Hmmmmm...I've never tried peeling one, but I'm thinking...belt sander?