Yes indeed, even I have tired of turnips, the root vegetable wonder that I have been “rooting” for all winter………I have moved on for the time being to my new favorite…..The Celery Root, also known as Celeriac!

I just finished making a wonderful Celery Root Gratin! And Joe just finished eating it….. behest with lots of bay leaves from our gigantor tree in the backyard! Celery Root is being sold at Briar Patch.

Here you go, this is a recipe from  The Cook and The Gardener by Amanda Hesser

Celery Root Gratin

Serves 4, or 2 if you are like us

1 med celery root, peeled and trimmed

juice of 1 lemon

sea salt

2 bay leaves

fresh ground pepper

3 or more tablespoons butter

3/4 cup Parmesan cheese

1/2 cup creme fraiche or sour cream

Cut the celery root in half length wise and then slice each half into slices 1/2 inch thick. Transfer to a bowl and sprinkle with lemon juice so the slices of root don’t brown. Place the root in a saucepan with water seasoned with salt and bay leaves. Bring to a boil and cook until slightly tender but still firm, about 10 minutes. Drain the liquid reserving 1/2 cup.

Heat oven to 400 degrees.

Butter the baking dish. Layer half of the celery root slices in the dish. Season with salt and pepper and half of the cheese and then dab with butter. Repeat ending with the cheese. Mix creme fraiche with the reserved water and then pour over the gratin. Bake until bubbling and golden about 30 minutes.

Serve and enjoy!

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Uncategorized by Wendy Van Wagner