Celery Root and Fennel Gratin

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In this new year, I would like to experiment more with ingredients I often pass by in the grocery store.  I received the most wonderful culinary tools (including a Le Crueset pot!)  for Christmas and would like to put them to good use.  I remembered seeing this Celery Root and Fennel Gratin while thumbing through the Skinny Bitch Ultimate Everyday Cookbook and connected the dots when I saw a celery root at Whole Foods last night.

The recipe has very simple ingredients and is really easy to make.  I did cut the Earth Balance by about half and it was still very rich and delicious – for those of us concerned about fat content after the holidays 😉


3 small heads celery root, peeled, thinly sliced, and cut in half

1 cup almond milk, divided

Salt and pepper, to taste

1/2 cup Earth Balance, divided

2 fennel bulbs, thinly sliced

1/2 yellow onion, thinly sliced

1 cup panko breadcrumbs (I used an old baguette, ground)


Preheat the oven to 375F

Cover the bottom of a 13 x 9-inch baking dish with a layer of the celery root.  Pour 2 tablespoons of the milk over the top.  Season lightly with salt and pepper, and dot with 2 tablespoons of the Earth Balance.  Place a layer of the fennel bulb on top of the celery root and pour 2 tablespoons of the milk, season with salt and pepper, and dot with 2 tablespoons of Earth Balance.  Now a layer of onions, repeat steps above and continue layering until all the vegetables have been used.

Pour the remaining milk over the gratin and sprinkle with the breadcrumbs and remaining Earth Balance.  Cover loosely with foil and bake 30 to 40 minutes, or until the vegetables are tender when pierced with a fork.  Remove the cover for the last 10 minutes of baking to allow the breadcrumbs to become golden brown.  Serve hot and enjoy!

~The Vegan Project



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