Food & dining
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    Recipe for celery root and winter squash gratin

    Valerie Ryan for The Boston Globe

    Serves 4

    Many winter vegetables work well in gratins; potatoes, parsnips, rutabagas, and turnips can all be layered with leeks or onions. The trick is to cut all of your vegetables about ¼ inch thick so they cook evenly. Save the pretty slices for the top.

    Butter (for the baking dish)
    1large celery root, peeled, halved, center core
    removed, and cut into ¼-inch slices
    1medium winter squash, such as butternut, peeled, halved, seeded, and cut
    into ¼-inch slices
    4medium leeks, thinly sliced
    Salt and pepper, to taste
    ¾ cup cream
    2tablespoons chopped fresh rosemary
    ¼teaspoon ground nutmeg
    2slices firm white bread, made into breadcrumbs
    cup freshly grated

    1. Set the oven at 450 degrees. Butter a 1½-quart gratin or other baking dish.

    2. Layer the celery root, squash, and leeks in the baking dish, adding salt and pepper to each layer, ending with leeks.


    3. In a bowl, whisk the cream, rosemary, and nutmeg. Pour the cream mixture over the vegetables. Cover the dish with foil.

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    4. Bake the vegetables for 45 minutes or until tender but still a little firm.

    5. In a bowl, combine the breadcrumbs and Parmesan. Lift the foil from the baking dish. Sprinkle with the breadcrumb mixture. Continue baking, uncovered, for 15 minutes more, or until the top is golden. Total baking time is 1 hour.

    Valerie Ryan