Celery Root and Squash Gratin with Walnut-Thyme Streusel

Celery Root and Squash Gratin with Walnut-Thyme Streusel
Photo by www.chow.com


  • Freshly ground black pepper
  • Salt
  • ½ medium white onion, thinly sliced
  • 2 tablespoons unsalted butter (¼ stick), plus more for coating the baking dish
  • 1 medium celery root, also known as celeriac (about 1 pound), peeled and cut in half
  • 1 medium butternut squash (about 3 pounds), peeled, cut in half, and seeded
  • 1 ¼ cups heavy cream
  • + 8 more ingredients
    • For the gratin::
    • 1 teaspoon kosher salt
    • 1 ½ teaspoons fresh thyme leaves
    • 1 tablespoon finely chopped fresh Italian parsley
    • ½ cup finely chopped walnuts
    • 4 tablespoons unsalted butter (½ stick), melted
    • 1 cup panko
    • For the streusel::

For the streusel: Combine all ingredients in a medium bowl and mix until the butter is incorporated. Cover and place in the refrigerator until ready to use. For the gratin: Heat the oven to 400°F and arrange a rack in the middle. Coat a 13-by-9-inch baking dish with butter and set as...

View full recipe at Chow


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