My first stretch of vegetarianism was just two days (Friday and Saturday), and I made it through with relative ease.
I had more time on my hands Saturday, and so I decided to make something a little more involved. This particular recipe is one that I made back in the fall semester for a potluck, and one that I have been since wanting to repeat: celery root, potato, and pear gratin.
Being as this was my second time around for the dish, I made some changes to the ingredients and method of preparation. In what follows I will likewise share the recipe in a way that allows for you to make changes of your own...the steps are the same for any basic potato gratin recipe!
Ingredients
-1 small to medium celery root, sliced 1/4 inch thick
-1 or 2 medium potatoes, sliced 1/4 inch thick
-1 medium bartlett pear, sliced 1/4 inch thick
-2 cups milk
-2 garlic cloves, smashed
-1 tsp dried thyme
-1 cup gruyere cheese, grated
-2/3 cup parmesan cheese, grated
Room for change: the starch, the cheese, and the add-in. In this recipe I used both celery root and potato...feel free to use one or the other (just adjust the quantities as needed). As for cheese, feel free to use whatever you like or have on hand (I personally like gruyere for this recipe because it tastes beautiful with the pears). And finally, don't limit yourself to additions like pear. Feel free to layer in any number of other things (sauteed mushrooms, bacon, onion...the possibilities are endless).
Directions
1) Preheat oven to 400 degrees F. Grease a medium casserole dish.
2) Combine cheeses in a small bowl, set aside.
**If you have chosen to use any additional add-ins, combine these in a separate bowl and set aside with the cheese.
3) Combine celery root, potatoes, garlic cloves, thyme, and milk in a skillet. Simmer over medium-low heat for about 10 minutes (until the potatoes are just tender).
4) Using a slotted spoon, transfer half of the potatoes/celery root into the prepared casserole dish. Sprinkle 1/3 cheese mixture over potatoes. Transfer remaining potatoes/celery root to the casserole, sprinkle 1/3 cheese mixture. Top with slices of pear and remaining cheese; pour milk over completed gratin.
**If you are using different additions, add them at the pear step in the previous instruction.
5) Bake for 25-30 minutes, until the potatoes are completely tender. Let sit for at least 15 minutes before serving...then enjoy!
Friday evening found me out for a beer with friends, where I managed to avoid ordering a pound of chicken wings (mmmmm.....chicken wings) in favor of splitting a tower of beer. However, after getting home late-ish I was then faced with the task of creating something to eat.......
Luckily, my somewhat obsessive compulsive personality was one step ahead, and I had some rice leftover from a meal earlier in the week. Plan: veggie fried rice. It was extremely easy (since the rice was already cooked) as well as inexpensive, since I used veggies that I already had on hand (broccoli stems, frozen peas, frozen corn, baby carrots, garlic, and green onions). Delicious, filling, and ready in ten minutes.
 |
| Full of vegetable goodness! |
I had more time on my hands Saturday, and so I decided to make something a little more involved. This particular recipe is one that I made back in the fall semester for a potluck, and one that I have been since wanting to repeat: celery root, potato, and pear gratin.
Being as this was my second time around for the dish, I made some changes to the ingredients and method of preparation. In what follows I will likewise share the recipe in a way that allows for you to make changes of your own...the steps are the same for any basic potato gratin recipe!
Ingredients
-1 small to medium celery root, sliced 1/4 inch thick
-1 or 2 medium potatoes, sliced 1/4 inch thick
-1 medium bartlett pear, sliced 1/4 inch thick
-2 cups milk
-2 garlic cloves, smashed
-1 tsp dried thyme
-1 cup gruyere cheese, grated
-2/3 cup parmesan cheese, grated
Room for change: the starch, the cheese, and the add-in. In this recipe I used both celery root and potato...feel free to use one or the other (just adjust the quantities as needed). As for cheese, feel free to use whatever you like or have on hand (I personally like gruyere for this recipe because it tastes beautiful with the pears). And finally, don't limit yourself to additions like pear. Feel free to layer in any number of other things (sauteed mushrooms, bacon, onion...the possibilities are endless).
Directions
1) Preheat oven to 400 degrees F. Grease a medium casserole dish.
2) Combine cheeses in a small bowl, set aside.
**If you have chosen to use any additional add-ins, combine these in a separate bowl and set aside with the cheese.
3) Combine celery root, potatoes, garlic cloves, thyme, and milk in a skillet. Simmer over medium-low heat for about 10 minutes (until the potatoes are just tender).
4) Using a slotted spoon, transfer half of the potatoes/celery root into the prepared casserole dish. Sprinkle 1/3 cheese mixture over potatoes. Transfer remaining potatoes/celery root to the casserole, sprinkle 1/3 cheese mixture. Top with slices of pear and remaining cheese; pour milk over completed gratin.
**If you are using different additions, add them at the pear step in the previous instruction.
5) Bake for 25-30 minutes, until the potatoes are completely tender. Let sit for at least 15 minutes before serving...then enjoy!
 |
| Cheesy gratin + salad + wine = a delightful Saturday night meal! |
No comments:
Post a Comment