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Celery Rut Gratin

1 large or 2 small celeriac, peeled

1 medium rutabaga, peeled OR 3-4 hakurei turnips

2 large potatoes, scrubbed     

1-2 onions, peeled

4 cloves garlic

1 tsp. salt

1–2 tsp. dried thyme

ground black pepper

About 2 c. light cream


With food processor or by hand, slice celeriac, potatoes, rutabaga, onions, and garlic very thinly. Grease 9 x 13 pan with butter. Layer celeriac, potatoes, rutabaga, onions, and garlic in pan. Repeat layers until everything is used up or pan is near full.  Sprinkle salt, thyme and pepper over vegetables. Pour cream over vegetables until pan is 2/3 full. Bake covered at 375-400 for about an hour.  Vegetables should be tender and cream should have thickened.

Serves 6

(A real crowd pleaser – don't tell them what's in it until after

they taste it!)