by Kukla
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Kukla's Notes:
Expand• 8 oz dry Rigatoni pasta Ask a question about this ingredient
• 4 cups whole milk, divided Ask a question about this ingredient
• 2 cups water Ask a question about this ingredient
• coarse salt Ask a question about this ingredient
• 1 large celery root (about 1 1/2 pounds total), peeled, cut into 2-inch cubes Ask a question about this ingredient
• 1 small onion or 2 shallots, diced Ask a question about this ingredient
• 6 tablespoons butter, cut into 6 pieces Ask a question about this ingredient
• 2 tablespoons flour Ask a question about this ingredient
• 1/4 teaspoon freshly grated nutmeg Ask a question about this ingredient
• Ground white pepper Ask a question about this ingredient
• 1 teaspoon Herb de Provence Ask a question about this ingredient
• 1 1/2 cups Italian Fontina Cheese, shredded on the large side of grater Ask a question about this ingredient
• 2 tablespoons freshly grated Parmesan cheese Ask a question about this ingredient
• 2 tablespoons Panko bread crumbs Ask a question about this ingredient
Bring 2 cups milk, water and salt just to boil in heavy saucepan over high heat. Add celery root cubes; bring to boil. Reduce heat to medium and simmer until tender, about 30 minutes. Drain, discard cooking liquid.
Ask a question about this stepCombine celery root and 2 tablespoons butter in a food processor; puree until smooth. Season to taste with salt and white pepper. Transfer puree to bowl, grate the nutmeg over it and mix in. Set aside.
Ask a question about this stepMelt 2 tablespoons butter in a pan, add Herb de Provence, sauté for 2 minutes and then add diced onion.
Ask a question about this stepSauté until softened and just start to brown; sift the flour directly over the butter; stir to make a smooth paste and cook out the raw flour taste (about 3 minutes). Slowly add remaining 2 cups milk.
Ask a question about this stepSimmer on a low heat stirring or whisking all the time until sauce thickens, about 5 to 10 minutes. Season to taste with salt and pepper. Remove sauce from the stove, add the Fontina cheese.
Ask a question about this stepAdd the pureed celery root; stir quickly and well. Keep warm.
Ask a question about this stepPreheat oven to 375 degrees. F. Butter a casserole or glass baking dish. Cook Rigatoni al dente, in a large pot with boiling, salted water.
Ask a question about this stepDrain and immediately add to the cheese and celery root mixture. Mix well and then pour into prepared baking dish. Spread evenly, sprinkle with Parmesan cheese and Panko bread crumbs.
Ask a question about this stepDot with pieces of the remaining 2 tablespoons butter. (At this point, you might cool the whole dish, then chill it and bake it later or even freeze up to 3-4 days).
Ask a question about this stepWhen ready to bake; place on the middle rack of the oven; bake for about 45minutes until bubbly and the top is golden brown. Serve hot.
Ask a question about this stepLove this combination of flavors, Kukla! I usually use rigatoni (or penne) for my mac & cheese, just know I would love the celery root...yum :) saved.
Love this! I love pureed celery root and what a great use for it.
Thank you healthierkitchen! It is very tasty especially when cooked in milk.
OMG! so glad there was a question about this recipe in Hotline! I had missed it before. I love the idea of celery root in this.