Comments on: Can You Really Dislike A Gratin? — Pouvez-vous vraiment ne pas aimer le gratin ?

By: chickinthekitchen.com » CSA Share, Week 25: Final Pick-Up of 2008

chickinthekitchen.com » CSA Share, Week 25: Final Pick-Up of 2008 — Thu, 04 Dec 2008 04:40:48 +0000

[...] raw, but I have a feeling I’ll want to cook the bulk of it. Mashed celeriac? Celeriac soup? Potato and celeriac gratin? Let me know if you are a celeriac devotee and can pass along some [...]

By: Béa

Béa — Sun, 28 Sep 2008 15:10:51 +0000

Hi Ratna,

Thanks for your note. You can serve this gratin with tons of things. I love to have it with meat, even with a nice tenderloin steak. Any meat in sauce would work. Or, for a vegetarian option, serve with a lovely mixed salad and roasted vegetables. I would tend NOT to have it with fish.

Hope this helps, and that you like the recipe.

By: ratna

ratna — Sun, 28 Sep 2008 15:06:36 +0000

Hi Bea,
Just a small question. What do you usually serve as a companion to gratin? Thanks so much for answering.. I look forward to trying out your recipe.

By: La Tartine Gourmande » Blog Archive » A True Love Affair, Almost — Une vraie histoire d’amour, enfin presque

Mon, 18 Dec 2006 19:53:25 +0000

[...] Since I have always enjoyed to prepare celery root, whether in salads, soups, steamed, in gratin, braisé or mashed, I was pretty happy with my experiment. Can you really resist any type of vegetable mash? I can’t. A smooth warm texture melting in the mouth? Ah yes, please! If kids like it, their reason is good. While searching for ideas for the holidays, I imagined this accompaniment dish. Extremely simple to make, with a twist that makes it stand out from the more traditional vegetable mash. I cooked the celery root in milk infused with fresh vanilla and thyme, and added fresh pomegranate seeds. Like many root vegetables, celery root has natural sweetness that matched perfectly vanilla. As I remembered a bottle of pomegranate molasses bought a while ago, I thought this celery mash was going to be a good place to make use of it. Needless to say that it worked as a charm. The more acidic touch brought by the sauce balanced the sweetness of the vegetable mash whereas the fresh pomegranate seeds were a good contrast in texture, bringing crunchiness into the smoothness of the mash. I was pretty excited to have a dish that would be a great addition to one of the holidays menus. I cannot wait to try it again! [...]

By: christopher

christopher — Sun, 17 Dec 2006 13:22:50 +0000

yuuuuuuummmmmmmm! i’ve made this twice in the past two weeks. once for a party and once, last night, for myself for dinner. to be honest i don’t make it with the celeriac yet, celeriac being difficult to come by in my neighborhood. but even without it it is impossible to stop eating this recipe! in part because it’s super good but also, as your photos show, it is such a beautiful dish to look at on the table. thanks!

By: Emma

Emma — Thu, 30 Nov 2006 07:32:24 +0000

Bea, your blog is FANTASTIC like no other…and the pictures!!waooo…I am going to try your crab salad that looks so good and fresh!
Complimenti…Felicidades…!Felicitations! Ciao

By: Helen Rennie

Helen Rennie — Wed, 29 Nov 2006 13:35:07 +0000

Hi Bea,

How are you doing? How was Peru?

I made your potato celery root gratin for Thanksgiving and we all loved it. Thanks so much for this great recipe!

Cheers,
-Helen

By: Edenvert

Edenvert — Mon, 13 Nov 2006 20:39:09 +0000

Je l’ai fait et c’est délicieux!!Merci pour toutes ces recettes,ça donne envie de cuisiner!!!

By: Pille

Pille — Tue, 07 Nov 2006 10:38:38 +0000

A swede is a rutabaga or yellow/Swedish turnip (confusing, eh). It ended up in a soup with carrots, so I’ll be making the plain old potato gratin after all:)

By: Stephanie

Stephanie — Mon, 06 Nov 2006 19:06:14 +0000

I posted on gratin this weekend too, the crunchy brown bits are simply delicious and addictive! Was going to mention I had this lined up on last week’s comment and forgot. Here’s the link.

http://scrumptious.typepad.com/srbeack/2006/11/cauliflower_man.html