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Celery Root & Potato Gratin

Name: Celery Root & Potato Gratin
Prep time: 30
Cook time: 50

4.4

4.4 out of 5 stars (based on 12 reviews)

30 min prep

4 servings

Carrot Icon for Number of Ingredients Size

6 ingredients

Celery Root and Potato Gratin is a great autumn side dish. Celery root, aka celeriac, is one of the unsung root vegetable heroes. Its ugly, gnarly outside can be rather off-putting, but its strong...

1 pound celery root
½ teaspoon salt
1 pound Idaho potatoes (about 2 large spuds), peeled and cut into ½-inch cubes
2 tablespoons Greek yogurt (for vegan alternative, see Chef Tips)
1 tablespoon butter or olive oil divided (optional)
1 tablespoon chopped parsley, for garnish

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Nutrition Facts

Calories

173 cals

Fat

4 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g

Carbohydrates

31 g

Sugar

3 g

Fiber

5 g

Protein

5 g

Sodium

416 mg

Directions

Preheat the oven to 400 degrees.
Cut off the gnarly top and the bottom of the celery root knob. Peel, rinse, scrub it well to remove any remaining dirt. Halve the knob and cut into about a ½-inch cube.
Put the diced celery root into a saucepan and cover with cold water. Bring to a boil. Add ½ teaspoon of salt. After the celeriac has been boiling for about 5 minutes, add the cubed potato. Cook until the potatoes and celery root are tender. Drain, reserving ½ cup of the cooking water.
In the same saucepan or large bowl add to the potatoes and celery root all the yogurt and ½ the butter or oil if using, . Mash until a soft puree is formed. Add a little of the reserved cooking water if it seems too stiff. Taste for salt and add a grind or two of black pepper.
Spoon the mash into a baking dish and flatten the top with a fork, making decorative patterns with a fork.
Dot with the remaining oil or butter if using and bake for 20 minutes or until well browned.

Chef Tips

If you want to make this vegan, instead of yogurt use 2 tablespoons silken tofu blended with 1 teaspoon olive oil, a pinch of salt, and 1/2 teaspoon of either lemon juice or umeboshi paste to add a little sourness to the tofu.

If you have any left overs, rub a non-stick pan with a little olive oil or butter, and gently fry the left overs into a potato cake to eat with eggs or another protein like grilled chicken or fish.

Celeriac is nutrient rich in minerals like manganese, phosphate, iron, and copper, and in vitamins C & B6.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

Celery Root & Potato Gratin