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Celery Root Lasagne

At Home in Provence
From 'Patricia Wells at Home in Provence' (Fireside)

6 servings


  • About 3 pounds celery root
  • 2 tablespoons freshly squeezed lemon juice
  • Sea salt to taste
  • 2 cups tomato sauce
  • 3/4 cup heavy cream
  • Better for preparing the gratin dish
  • 1 cup freshly grated Parmigiano-Reggiano cheese
  • Equipment: One shallow 2-quart gratin dish

Preheat oven to 400 degrees F.

Peel the celery root and cut it in half to make it more manageable. Using a mandoline, electric mandoline, or vegetable slicer, cut into paper-thin slices.

In a large pot, bring 6 quarts of water to a rolling boil. Add the lemon juice, 3 tablespoons of salt, and the celery root, stirring to prevent it from sticking. Cook until tender but firm, about 7 minutes. Drain thoroughly, carefully pressing out excess water.

Meanwhile, in a medium-sized saucepan, combine the tomato sauce and cream, and warm over low heat. Taste for seasoning.

Butter the gratin dish. Layer 1/3 of the drained celery root on the bottom of the gratin dish. Top with 1/3 of the tomato sauce and 1/3 of the cheese. Repeat two more times until all the celery root, tomato sauce and cheese have been used. (The dish can be prepared to this point several hours in advance. Bring to room temperature before baking.)

Place in the center of the oven and bake until golden brown, about 40 minutes. Serve immediately, cut into thick wedges.

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