Wild Rice and Celery Root Gratin

  • Bechamel (recipe follows)
  • 1 tablespoon butter
  • 1 small celery root, peeled and grated
  • Juice of 1 lemon
  • 1 garlic clove, minced
  • 2 tablespoons chopped parsley, plus extra for garnish
  • Salt and freshly milled pepper
  • 3 cups cooked wild rice or Calico Rice (about one cup uncooked)
  • 1/2 cup grated Gruyere
  • 1/4 cup freshly grated Parmesan

Preheat oven to 400F. Lightly butter or oil a baking dish and make the bechamel. Melt the butter in a medium skillet over medium heat. Add the celery root with the lemon juice, garlic, and 2 tablespoons parsley and cook until tender, about 5 to 7 minutes. Season with salt and pepper to taste. Combine the wild rice, celery root, and sauce and stir in the cheeses. Turn into the dish and bake until firm, about 25 minutes. Sprinkle with chopped parsley and serve.

Bechamel:

  • 1/4 cup minced shallot or onion
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 1 1/2 cups milk, scalded
  • Salt and freshly milled pepper
  • 1/2 teaspoon grated nutmeg

Cook the shallot in the butter in a small saucepan over low heat for 3 minutes. Stir in the flour and cook for 2 minutes more. Whisk in the hot milk all at once, then cook, stirring frequently, until thickened. Season with 1/2 teaspoon salt, a little pepper, and the nutmeg.

Serves 4 to 6

From Vegetarian Cooking for Everyone by Deborah Madison

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