Sweet potato & celery root gratin

A family favorite… not sure how it evaded this blog for so long. Surprising filling, and the combination of celery root and white wine is truly a unique and delicious flavor. We’ve enjoyed it several times this holiday season, for Thanksgiving and Chanukah and just for the heck of it! This recipe comes from the November 11, 2009 issue of the Full Belly Beet, the CSA newsletter of the organic farm that has provided my family with fresh produce my entire life. We’ve cherished this exquisite recipe ever since!

UPDATE (7/12/14): Made this today, with turnips and kohlrabi from the garden in place of celeriac, and rosemary instead of thyme. Threw a little flax meal on top as well. Distinctive, and equally delicious. As long as you’ve got sweet potato and white wine, you really can’t go wrong!

Sweet potato & celery root gratin

Even better as leftovers

1 1/2 pounds of sweet potatoes, peeled and sliced into thin rounds

2 celery roots, peeled and sliced into thin rounds

Chopped onion or leek

Olive oil

A couple sprigs of thyme

Salt and pepper

1/3 – 3/4 cup white wine

1/2 cup stock or water

3/4 cup parmesan cheese

1 tablespoon butter (optional)

Preheat oven to 375ºF. Saute leek or onion in oil until tender, about 10 minutes. Arrange half of the vegetable slices in the bottom of a baking pan or casserole dish. Sprinkle with salt, pepper, the sauteed leek or onion, and half of the thyme. Arrange the remaining slices evenly on top and sprinkle with parmesan cheese. Pour white wine and stock over the vegetables. The liquid should come a little more than halfway up — add more water if necessary. Drizzle generously with olive oil and dot with butter, than season again with salt, pepper, and thyme. Bake, covered, for 40 minutes. Uncover and press the vegetables down evenly with a spatula, allowing the juices to baste the top layer. Continue baking, uncovered, for 30 minutes more, until the tender all the way through. Enjoy!

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