Written By Cynthia Annett-Hynes Recipes Apr 7, 2011 Celery Root and Chile Gratin SHARE VIA: Facebook Twitter PinterestIngredients:3 lbs celery root 3 TBs olive oil 1/2 to 1 fresh red chile, finely chopped 3 garlic cloves 1 cup 1/2 and 1/2 cream salt and freshly ground pepper Peel the celery root and slice as thinly as possible -about the thickness of a dime is ideal; use the slicing blade of a food processor if you like. In a large mixing bowl, toss the slices with 2 TBs of the olive oil and all the other ingredients until the slices are evenly coated and the garlic and chile well distributed. Transfer to a lightly oiled gratin dish, spreading out the slices with your fingertips; you don’t have to layer piece by piece, but try to have pieces lying flat. Pour over any cream left in the bowl and trickle remaining oil over the top. Bake in a preheated 375 F oven for 40 to 50 minutes until celery root is completely tender and the top is browned and crisp. For extra crispness you could finish it under the broiler for 1 to 2 minutes.RecipesStarterVegetarian SHARE VIA: Facebook Twitter Pinterest Written By: Cynthia Annett-Hynes ... Read More You may also like Bar / Recipes February 27, 2020 Kuma Bitters For those who can’t be bothered to finesse and monitor the blending process of the three-jar method written about in March| April’s Bar 101, here ... Read More Appetizer / Main course / Recipes December 30, 2019 Spinach and Herb Pesto Spinach and Herb Pesto Makes about 1 cup. 1½ cups finely chopped spinach 1½ cups chopped parsley 2 Tbsp lemon juice, about half a lemon 1 jalapeño ... Read More Appetizer / Main course / Recipes December 30, 2019 One Perogy Two Perogy Perogies with Potato and Wild Mushroom, or Two Cheese Filling This is my recipe for perogies with a fluffy, mashed-potato-infused dough—one ... Read More Books / Recipes / Review October 20, 2019 Cedar + Salt, Vancouver Island Recipes from Forest, Farm, Field and Sea It often surprises me how easy it can be to take for granted, or even forget, just how incredible this island is. Sometimes it is a visitor who helps ... Read More Appetizer / Recipes September 3, 2019 Sophie Fenlon’s Cervelle de Canut A lyonnaise cheese dip, literally translating to “silk worker’s brain” named after the “canuts” the silk workers of 19th century Lyon. ... Read More Main course / Recipes June 27, 2019 Sophie Fenlon’s Poulet au Vinigre A classic Lyonnaise dish, dating back centuries. Served with a tangy red wine vinegar reduction sauce and tons of fresh herbs. This is my twist on ... Read More Comments are closed.