Root vegetable gratin from Cooking for Jeffrey: A Barefoot Contessa Cookbook (page 138) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • julesamomof2 on December 06, 2021

    I test drove this recipe for potential inclusion as a Christmas day side and completely agree with the other review. The celery root slices were not completely soft while the sweet potato slices were almost mushy. There were pools of cream on the bottom of the pan. I tried a reheated slice the next day and while the cream was absorbed the different roots were different stages of doneness with the celery root a little crunchy. It is certainly rich and something I would likely only serve as a holiday gathering as it makes alot. If I do decide to make it, I might make it early in the day and reheat it as I think that would solve the excess cream problem. Also need to very very thinly slice the celery root.

  • anya_sf on November 16, 2017

    I sliced the vegetables by hand, which wasn't too onerous. Some slices of celery root weren't completely soft after baking, although they were tender enough to eat. Not all the liquid was fully absorbed, but there wasn't too much excess. Obviously, this was very rich. It was good, but my family prefers Ina's potato-fennel gratin (which is actually richer, as it uses all cream - I'd maybe try mixing that with broth).

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