Celery Root, Potato and Pear Gratin Recipe Food Network
Celery Au Gratin. Cut the sticks into ¼” by 2½”. Peel the celery and cut it into 1/2 in pieces.
Celery Root, Potato and Pear Gratin Recipe Food Network
Web step 1 preheat to 350°. Web directions trim the celery and peel each stalk using potato peeler to remove the tough strings. Arrange the potatoes in one layer. Heat cream, garlic, and thyme sprig in a medium saucepan just until bubbles begin to form. Cut the sticks into ¼” by 2½”. Web 1 head celery (a full head, like 1.5 to 2 lb) 2 tablespoons butter, softened. Mix the celery, 1/2 a cup of the. Web directions preheat the oven to 400f. Web grease an oval au gratin dish, measuring 2½ by 8 by 10 inches, with butter. Heat the butter in a pan and stir.
Web directions trim the celery and peel each stalk using potato peeler to remove the tough strings. Heat cream, garlic, and thyme sprig in a medium saucepan just until bubbles begin to form. Bring to a boil using high heat,. Heat the butter in a pan and stir. There should be 6 to 7 cups. Break the celery into sticks and cook in salted, boiling water for 10 minutes, until just tender. Web directions trim the celery and peel each stalk using potato peeler to remove the tough strings. Preheat the oven to 425f. Cut the sticks into ¼” by 2½”. Put celery pieces, water and 1/2 teaspoon salt in a saucepan. Web layer the remaining celery, scatter the diced tomatoes on top, and season with the remaining 1/4 teaspoon of.
