Rustic Celeriac and Fennel Gratin
This rustic gratin combines the earthy flavors of celeriac and fennel with creamy potatoes, creating a comforting and hearty dish. The addition of aromatic garlic and onion, enhanced by a light chicken stock and topped with golden breadcrumbs, offers a delightful medley of textures and flavors without overwhelming richness. Perfect for those seeking a healthy, yet satisfying side dish or main course.
8
Servings
187
Calories
10
Ingredients
Ingredients
celery root
1 (sliced thin)
fennel bulb
1 (sliced thin)
small potatoes
2-3 (sliced thin)
garlic cloves
3 (sliced thin)
small yellow onion
1 (sliced thin)
diced tomatoes
1 can (14 ounce) (none)
butter
2 tablespoons (melted)
fresh coarse breadcrumbs
1 cup (none)
chicken stock
2-3 cups (none)
salt and pepper
to taste (none)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Prepare all the vegetables by thinly slicing the celeriac, fennel bulb, potatoes, garlic, and onion. Ensure even slices for uniform cooking.
3
In a medium bowl, mix the melted butter with the fresh coarse breadcrumbs, ensuring all crumbs are coated. Set aside.
4
In an 8x11-inch casserole dish, begin by arranging a single layer of sliced potatoes at the bottom. Sprinkle with salt and pepper.
5
Next, layer the sliced celeriac evenly on top of the potatoes, again seasoning with salt and pepper.
6
Scatter the sliced garlic, onion, and fennel bulb over the celeriac layer to evenly distribute their flavors.
7
Pour enough chicken stock into the dish to reach halfway up the vegetables, ensuring even moisture distribution.
8
Evenly spread the diced tomatoes over the top layer, including any juices from the can, seasoning again with salt and pepper as desired.
9
Cover the dish loosely with tin foil, creating small holes to allow some steam to escape. Place it in the preheated oven for about 45 minutes, or until the vegetables are tender when pierced with a fork.
10
After 45 minutes, remove the foil and sprinkle the buttered breadcrumbs evenly over the top of the gratin.
11
Return the dish to the oven, increasing the temperature to 375°F (190°C), and bake for an additional 10-15 minutes until the breadcrumbs are golden brown and crispy.
12
Allow the gratin to cool slightly before serving, letting the flavors meld and the layers set for easy serving.
Nutrition Information
9g
Fat
22g
Carbs
5g
Protein
2.5g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Rustic Celeriac and Fennel Gratin?
It is a rustic side or main dish that combines the earthy flavors of celeriac and fennel with creamy potatoes in a light chicken stock.
What are the main ingredients in this recipe?
The main ingredients include celery root, fennel bulb, small potatoes, garlic, onion, diced tomatoes, butter, fresh coarse breadcrumbs, and chicken stock.
How many servings does this recipe yield?
This recipe yields 8 servings.
What is the calorie count for a serving of this gratin?
Each serving contains approximately 187 calories.
How should I prepare the vegetables for even cooking?
You should thinly slice the celeriac, fennel bulb, potatoes, garlic, and onion to ensure uniform cooking.
What size casserole dish is recommended?
An 8x11-inch casserole dish is recommended for this recipe.
How do I prepare the breadcrumb topping?
In a medium bowl, mix 2 tablespoons of melted butter with 1 cup of fresh coarse breadcrumbs until all crumbs are coated.
What is the first step in layering the gratin?
Begin by arranging a single layer of sliced potatoes at the bottom of the dish and sprinkle with salt and pepper.
How much chicken stock is needed?
You will need between 2 to 3 cups of chicken stock, or enough to reach halfway up the vegetables.
What temperature should the oven be for the initial baking?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
How long does the gratin bake while covered?
The gratin should bake for about 45 minutes or until the vegetables are tender when pierced with a fork.
Why is the dish covered with tin foil during the first bake?
The foil is used to trap steam and ensure the vegetables cook through; small holes should be made to allow some steam to escape.
When do I add the breadcrumb topping?
After the initial 45 minutes of baking, remove the foil and sprinkle the buttered breadcrumbs evenly over the top.
What is the final baking temperature?
Increase the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius) for the final stage.
How long is the final bake after adding breadcrumbs?
Bake for an additional 10 to 15 minutes until the breadcrumbs are golden brown and crispy.
Can I make this dish vegetarian?
Yes, you can easily make this dish vegetarian by substituting the chicken stock with vegetable stock.
Is there a gluten-free option for this recipe?
Yes, you can use gluten-free breadcrumbs to make this dish suitable for those with gluten sensitivities.
What is the fiber content per serving?
There are 2.5 grams of fiber per serving.
How much fat is in one serving?
There are 9 grams of fat per serving.
How much protein is in one serving?
There are 5 grams of protein per serving.
What is the carbohydrate count?
Each serving has approximately 22 grams of carbohydrates.
How many garlic cloves are used?
The recipe calls for 3 garlic cloves, sliced thin.
What type of onion should I use?
The recipe suggests using one small yellow onion.
What do I do with the diced tomatoes?
Spread them evenly over the top layer of vegetables, including any juices from the can, before baking.
Why should I let the gratin cool slightly before serving?
Allowing it to cool helps the flavors meld and the layers set, making it easier to serve.
How many potatoes are required?
The recipe calls for 2 to 3 small potatoes.
How is the celeriac prepared?
The celery root (celeriac) should be sliced thin.
What is the purpose of the chicken stock in this gratin?
The stock provides moisture and flavor without the heavy richness of cream usually found in gratins.
Do I need to season every layer?
Yes, it is recommended to season the potato, celeriac, and tomato layers with salt and pepper to taste.
How many ingredients are in this recipe?
There are 10 main ingredients listed for this recipe.