100-layer root vegetable gratin

Recipe from the Tasting Table Test Kitchen

Yield: 8 to 10 servings

Prep Time: 20 minutes, plus cooling time | Cook Time: 1 hour | Total Time: 1 hour and 20 minutes, plus cooling time


  • 1 tablespoon unsalted butter
  • 1 cup coarsely grated Gruyèrecheese
  • 1 cup coarsely grated Comté cheese
  • 1 cup coarsely grated Parmesan cheese
  • 1½ pounds (4 large) parsnips, thinly sliced on a mandoline
  • 1 tablespoon, plus 2½ teaspoons, kosher salt, divided
  • 1½ pounds (1 large) celery root, thinly sliced on a mandoline
  • 1 pound (3 medium) sweet potatoes, thinly sliced on a mandoline
  • 1 pound (2 medium) white turnips, thinly sliced on a mandoline
  • 1½ pounds (3 medium) Yukon Gold potatoes, thinly sliced on a mandoline
  • 3 cups heavy cream
  • 1 tablespoon thyme leaves
  • 2 garlic cloves, finely grated
  • Freshly ground black pepper, to taste
  • 1 cup (4 ounces) coarse sourdough bread crumbs
  • 2 tablespoons roughly chopped parsley, plus more for garnish
  • 2 tablespoons roughly chopped sage, plus more for garnish
  • 1 tablespoon olive oil
  • Pinch red pepper flakes


  1. Preheat the oven to 400º and grease a 9-by-13-inch baking dish with the butter. In a small bowl, toss the cheeses together and set aside.
  2. In the greased baking dish, layer the parsnips in overlapping layers to cover the dish. Season with ½ teaspoon of kosher salt and scatter ½ cup of the cheese mixture over top. Continue this process of layering, seasoning and scattering ½ cup of the cheese mixture with the celery root, sweet potatoes and turnips. Layer the Yukon Gold potatoes last and season with the remaining ½ teaspoon salt. Do not top with any cheese.
  3. In a small pan, combine the cream with the remaining 1 tablespoon of salt, the thyme leaves, garlic and black pepper. Bring to a simmer over medium-high heat, then remove from the heat and pour into the dish over the vegetables. Place a piece of parchment directly over the vegetables and bake until the vegetables are tender when pierced with a paring knife, 45 to 50 minutes.
  4. Meanwhile, in a small bowl, toss the bread crumbs with the parsley, sage, olive oil and pepper flakes. Remove the baking dish from the oven and discard the parchment. Scatter the remaining 1 cup of grated cheese over the vegetables, followed by the bread crumb mixture. Return to the oven and bake until golden brown, 15 to 20 minutes more.
  5. Remove from the oven and let cool for 20 minutes before cutting. Garnish with more parsley and sage, then serve.

arugula, carrot & celery root salad with almonds


  • 2 Tbs. apple cider vinegar
  • 2 Tbs. honey
  • 1 tsp. Dijon mustard
  • 6 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 6 medium carrots (1 lb.)
  • 1 medium celery root (3/4 to 1 lb.)
  • 6 lightly packed cups baby arugula (about 6 oz.)
  • 3/4 cup sliced almonds, toasted
  • 1/3 cup chopped fresh cilantro


  1. In a small bowl, whisk the vinegar, honey, and mustard. Whisk in the oil and season with 1/2 tsp. salt and a few grinds of pepper.

  2. Peel and trim the carrots and celery root and then grate them in a food processor fitted with a medium grating disk. Transfer to a large bowl. Add the arugula, half of the almonds and half of the cilantro; toss with the vinaigrette. Season to taste with salt and pepper. Sprinkle with the remaining almonds and cilantro and serve.


parsley, fennel, and celery root salad 



  • 1 large fennel bulb with fronds (sometimes called anise; 1 1/4 lb)
  • 4 1/2 cups small fresh flat-leaf parsley sprigs (from 3 large bunches)
  • 1 1/2 cups small curly parsley sprigs (from 2 large bunches)
  • 1 medium celery root (1 lb), peeled with a sharp knife and cut into 1/8-inch-thick matchsticks
  • 2 1/2 to 3 tablespoons fresh lemon juice
  • 2 tablespoons minced shallot
  • 3/4 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup olive oil


  1. Tear enough fennel fronds into small sprigs to measure 1 1/2 cups. Trim fennel stalks flush with bulb and discard stalks. Quarter bulb lengthwise, then cut lengthwise into paper-thin slices with a mandoline or other manual slicer. Toss sliced fennel with fronds, parsley, and celery root in a large bowl.
  2. Whisk together lemon juice (to taste), shallot, sugar, salt, pepper, and oil in a small bowl. Toss salad with dressing.


Root Veggie Slaw

For a hot weather root veggie salad, try this Root Veggie Slaw from Splendid Table. 


  • 1 small celery root (about 12 ounces)
  • 4 medium parsnips (8 ounces)
  • 2 carrots (8 ounces)
  • 1 teaspoon finely slivered Meyer lemon, lemon, or orange zest
  • 8 ounces yellow or red beets

Fragrant Hazelnut Vinaigrette:

  • 2 tablespoons cider vinegar (preferably organic), or to taste
  • Kosher salt to taste
  • Pinch of sugar
  • 2-1/2 tablespoons roasted hazelnut or walnut oil, or fruity extra virgin olive oil
  • 1 teaspoon warm water
  • Freshly ground black pepper


  1. Slice and combine the vegetables. Peel the celery root, parsnips, and carrots. Use a mandoline or Benriner or a box grater to julienne or coarsely grate them. Place in a large bowl and toss with the zest. Peel and grate the beets; place in a separate bowl.
  2. Dress the vegetables.In a small bowl, combine the cider vinegar, salt, and sugar. Whisk in the nut oil and water. Toss the root vegetables and the beets separately with some of the dressing and salt and pepper to taste; add additional vinegar if necessary.
  3. Add the beets or other embellishments. Nestle the beets in a mound slightly off center in the root vegetable slaw. Serve at once.

From The Improvisational Cook by Sally Schneider (William Morrow, an Imprint of HarperCollins Publishers, 2006). Copyright 2006 by Sally Schneider. All rights reserved.


Celery Root and Apple Salad with Hazelnut Vinaigrette


Servings: 4 to 6


  • 2 tablespoons Dijon mustard
  • 2 tablespoons white wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/2 small garlic clove, pressed
  • 1/4 cup hazelnut oil plus additional for drizzling (optional)
  • 2 tablespoons olive oil


  • 1 medium celery root, peeled, cut into matchstick-size strips
  • 1 medium fennel bulb, halved lengthwise, thinly sliced
  • 1 unpeeled Gala apple, cut into strips
  • Parmesan cheese shavings



  1. Whisk first 5 ingredients in small bowl. Whisk in 1/4 cup hazelnut oil and olive oil.


  1. Combine celery root, fennel, and apple in large bowl. Toss with vinaigrette. Top with Parmesan. Drizzle with additional hazelnut oil, if desired.

Recipe by Molly Wizenberg

Photograph by Elinor Carucci


Potato and Celery Root Mash (can substitute sweet potatoes or parsnips)

by Victoria Granof Bon Appétit December 2011


  • 2 1/2 pounds mixed russet, Yukon Gold, and white-skinned potatoes, peeled, cut into 2" cubes
  • 1 1-pound celery root (celeriac), peeled, cut into 3/4" cubes
  • 1 6" piece of horseradish, peeled, coarsely grated
  • 1 1/2 cups sour cream
  • 3 tablespoons Dijon mustard
  • 2 tablespoons (1/4 stick) unsalted butter
  • Kosher salt


  1. Place potatoes, celery root, and horseradish in a large pot. Add water to cover by 1". Bring to a boil, reduce heat to medium-high, and simmer until vegetables are tender, 25-30 minutes.
  2. Drain, reserving 1 cup cooking liquid. Return vegetables to pot; add sour cream, Dijon mustard, and butter. Using a potato masher, coarsely mash vegetables. Add reserved cooking liquid by tablespoonfuls if mash is too stiff. Season to taste with salt.


Celery Root and Parsnip Puree


Servings: 2

  • 1 cup 1/2-inch cubes peeled celery root
  • 1 cup 1/2-inch cubes peeled parsnips
  • 1 cup 3/4-inch cubes peeled russet potato
  • Coarse kosher salt
  • 1/4 cup half and half, warm


time: 45 min time: 45 min

  1. Combine celery root, parsnips, and potato in large saucepan; add enough water to cover. Sprinkle generously with coarse salt. Bring to boil. Reduce heat to medium; cook until vegetables are very tender when pierced with sharp knife, about 20 minutes. Drain well. Return vegetables to pan and place over medium heat, stirring constantly until moisture evaporates, 2 to 3 minutes.

  2. Working in batches if necessary, spoon vegetables into potato ricer; press into microwave-safe medium bowl. Add warm half and half and pink-peppercorn butter, if desired. Mash until smooth. Season with coarse salt and black pepper. DO AHEAD Can be made 1 hour ahead. Rewarm in microwave until heated through.


Celery Root-Kale Gratin With Walnut Bread Crumbs



  • 2 pounds celery root (celeriac), peeled and cut into 1/2-to-3/4-inch cubes
  • 2 cups homemade or no-salt-added vegetable broth
  • 1 teaspoon fine sea salt
  • 1/4 cup extra-virgin olive oil
  • 1 large onion, sliced thinly from top to bottom
  • 1 clove garlic, minced
  • 1 1/2 teaspoons fresh thyme leaves
  • 2 tablespoons white wine or dry cider
  • Leaves from 1 pound (1 bunch) lacinato or curly kale, rinsed (but not dried) and torn into bite-size pieces
  • 1/8 teaspoon freshly ground black pepper
  • 3 ounces country-style white or whole-wheat bread, crusts removed
  • 1/3 cup walnut halves or pieces


  1. Place the celery root pieces in a large saucepan; add enough of the broth to barely cover, reserving at least 1/4 cup of the broth from the original 2 cups. Cook over medium heat; once the liquid starts to bubble, cook for about 5 minutes or until the celery root is fork-tender. Turn off the heat.
  2. Heat half of the oil in a heavy saute pan or Dutch oven over medium heat. Once the oil shimmers, add the onion and 1/4 teaspoon of the salt, stirring to coat. Reduce the heat to medium-low; cook for 5 minutes or until the onion is translucent, then stir in the garlic and thyme. Cook for 5 to 7 minutes, until the onion is tender and starting to pick up color.
  3. Stir in the wine or cider; cook for a minute or two.
  4. Use a slotted spoon to transfer the celery root to the onion mixture, stirring gently to incorporate. Season with 1/4 teaspoon of the salt, and cook for a few minutes (over medium-low heat) to meld the flavors. Transfer the mixture to a mixing bowl. Discard the remaining broth used to cook the celery root, or reserve for another use.
  5. Pour 1 tablespoon of the oil into the same saute pan or Dutch oven over medium heat; once the oil shimmers, add the kale and half of the reserved broth. Season with 1/4 teaspoon of the salt, stirring to coat. Reduce the heat to medium-low; partially cover and cook for 3 to 10 minutes until softened, depending on the toughness/type of the kale used. Stir occasionally; reduce the heat to low if the kale seems dry, or add the remaining reserved broth.
  6. Transfer to the mixing bowl and season with the pepper and remaining salt.
  7. Preheat the oven to 375 degrees. Have a shallow 2-quart baking dish at hand.
  8. Tear the bread into chunks, dropping them into a food processor as you work. Pulse to form coarse bread crumbs, then transfer to a separate bowl. Pulse the walnuts in the food processor briefly, just until coarsely chopped, then add to the bread crumbs. Drizzle the mix with the remaining 1 tablespoon of oil and toss gently to coat.
  9. Spread the celery root-kale mixture in the baking dish. Sprinkle evenly with bread-crumb-walnut mixture. Bake for about 25 minutes or until the top is deep golden and the gratin is bubbling.
  10. Wait for 10 minutes before serving.

Parsnip Celeriac Soup

This celeriac parsnip soup recipe is a wholesome blend of delicately flavored, deliciously scented celeriac and subtly sweet parsnips. The vegetables are roasted until caramelized to enhance their natural goodness and the mixture is blended until silky smooth for an elegant presentation. Kick up the flavor with a drizzle of garlicky pistou for the garnish.

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: 6 to 8 servings


  • 3 cups cubed celeriac root
  • 3 cups chopped parsnip
  • 2 tablespoons olive oil
  • 5 cups vegetable stock
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Pistou2, for garnish


  1. Preheat the oven to 400F. Toss the celeriac and parsnip with the olive oil. Arrange the vegetables in a single layer on a foil covered baking sheet. Roast them in the preheated oven for 35 to 45 minutes, stirring once, until they are tender and have turned golden brown. Transfer the caramelized vegetables to a large stockpot.
  2. Bring the vegetables, stock, bay leaf, salt, and black pepper to a boil over medium-high heat. Reduce the heat, and simmer the soup for 15 minutes. Discard the bay leaf and process the soup in a blender or food processor until it is smooth. Serve the soup hot, drizzled with pistou as a garnish.
  3. This celeriac parsnip soup recipe makes 6 to 8 servings.