Celery Root Gratin With Pomegranate |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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CELERY ROOT GRATIN WITH POMEGRANATE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Boron Estate in Carrollton, Texas in 1986. Ingredients:
11 ounces celery root peeled and diced small |
1-1/2 teaspoons butter |
1 cup chicken stock |
3/4 cup heavy cream |
2 eggs beaten |
1 tablespoon parsley chopped |
1/4 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1 ounce bread crumbs |
1 pomegranate seeded |
1/2 bunch chopped chives |
10 celery heart leaves |
1 tablespoon olive oil |
Directions:
1. Sauté celery root in butter for 3 minutes then add stock and cook until dry then cool.
2. Preheat oven to 350.
3. In medium bowl combine cream, beaten eggs, parsley, salt and pepper then add to celery root.
4. Add bread crumbs and mix well then bake in a square ovenproof casserole dish 15 minutes.
5. Remove from oven and set aside.
6. Toss together pomegranate seeds, chives, celery leaves and olive oil.
7. Top gratin with pomegranate mixture and serve immediately.
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