Celery root (aka celeriac), is probably one of the least pretty vegetables out there. But don’t let it’s appearance fool you — you can make some truly delicious dishes with it! Take this potato and celery root gratin for example. I’m drooling just looking at the picture.

Recipe from: Williams Sonoma

Ingredients

  • Unsalted butter for baking dish
  • 1 Tbs. olive oil
  • 1/2 cup finely chopped shallots
  • 1 tsp. chopped fresh thyme
  • 2 cups heavy cream
  • 1 tsp. Dijon mustard
  • 2 tsp. kosher salt
  • 1/4 tsp. freshly ground pepper
  • 1 1/2 lb. russet potatoes, peeled and sliced 1/16 inch thick
  • 1 1/2 lb. celery root, peeled and sliced 1/16 inch thick
  • 4 oz. Gruyère cheese, shredded
  • 1 oz. Parmigiano-Reggiano cheese, grated
  • 2 tsp. chopped fresh chives or flat-leaf parsley (optional)

For full recipe click here.

 

*The featured image is a free stock photo meant to represent this dish.