Celery root and sorghum gratin from Grain Mains: 101 Surprising and Satisfying Whole Grain Recipes for Every Meal of the Day (page 157) by Bruce Weinstein and Mark Scarbrough

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

  • dinnermints on March 29, 2017

    Good, but perhaps not worth the effort. Also, given the considerable amount of work it takes, the authors should have maybe paused to take note of an important missing ingredient: salt. I looked up some other gratin recipes and added 1/2 tsp with the scallions, but it could have used more (and/or the blanching water for the celery root could have been generously salted). The celery root got a bit mushy, but I might have left it blanching a few minutes too long. And I wished my celery root had been bigger to create a more complete layer (was under 2lb). It took about 15min for the milk/flour/scallions combo to thicken to the extent where it bubbled, or close.

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