Brussels Sprouts, Kale and Celery Root Gratin

This flavorful, hearty-textured gratin made with Brussels sprouts and kale is craveable. The celery root takes on a creamy texture when cooked and the mustard in the topping adds a mild bite. Skip the ham to make this side vegetarian.

Recipe courtesy Treva Chadwell for Cooking Channel
TOTAL TIME: 1 hr 25 min
Prep: 15 min
Inactive Prep: 15 min
Cook: 55 min
 
YIELD: 8 servings
LEVEL: Easy

ingredients

  • 1 medium celery root (about 12 ounces), peeled, quartered and thinly sliced
  • 2 tablespoons olive oil, plus more for drizzling
  • One 7-ounce ham steak, cut into 1/2-inch dice, optional
  • 2 medium shallots, sliced
  • 1 pound Brussels sprouts, trimmed and quartered
  • 1 bunch kale (about 8 ounces), stemmed and sliced
  • 1 tablespoon apple cider vinegar
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Directions

Preheat the oven to 350 degrees F. Generously butter a 9-by-13-inch baking dish. Whisk together the mustard and remaining butter in a medium bowl, and then mix in the breadcrumbs, parsley, chives, 1/4 teaspoon salt and some pepper. Toss to coat and set aside.

Heat the cream and stock in a medium saucepan over medium heat. Add the celery root, bring to a simmer and cook until tender, 8 minutes.

Meanwhile, heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the ham, if using, and cook until lightly browned, 5 minutes, and then stir in the shallots and cook until soft, 3 minutes. Add the Brussels sprouts, sprinkle with salt and pepper and cook until bright green and beginning to brown, 5 minutes. Add the kale and cook, stirring, until beginning to wilt, 3 minutes, and then pour in the apple cider vinegar and cook until absorbed. Remove from the heat.

Layer the bottom of the baking dish with celery root slices, and then spread the Brussels sprout mixture evenly over the top. Pour the cooking liquid from the celery root over the Brussels sprouts.

Bake until the top of the gratin begins to brown, 20 minutes. Remove from the oven and sprinkle the breadcrumb mixture over the top, and then continue baking until the breadcrumbs are toasted and the gratin is bubbling around the edges, 15 minutes. Let rest 15 minutes before serving.

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5

Newest Ratings and Reviews

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  • on January 14, 2013

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    I made this for Thanksgiving in 2012 and it stole the show. Seriously good side dish that satisfies.

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  • on November 30, 2012

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    Wow! I wouldn't have thought it, but this recipe was fantastic! My cousin made this side dish for our family's Thanksgiving gathering. It was the first to be finished and lots of people asked for the recipe. I'll definitely be making this for an upcoming potluck and for a holiday meal. Thanks!

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  • on November 24, 2012

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    The only thing i feel is missing to what appears to be an amazing meal is calorie and nutritional content information. Other than that excellent job in presentation and wow factor cooking channel.

    people found this review Helpful.
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