There’s nothing quite like a bubbling, golden-brown gratin to warm you up on a chilly evening. This White Bean and Celery Root Gratin is the ultimate comfort food, combining the earthy, slightly sweet flavor of celery root with creamy, protein-packed white beans. It’s a rustic, satisfying dish that comes together in about an hour with very little hands-on time. The beauty of this recipe lies in its simplicity and adaptability. Whether you’re looking for a hearty main course or a standout side dish, this gratin is sure to become a new favorite in your cold-weather recipe rotation.
Ingredients
• 1/4 cup / 60 ml extra virgin olive oil or 4 tablespoons / 57 g butter, plus more for greasing
• 1 1/2 pounds / 680 g celery root, peeled and cut into 1-inch cubes
• 1 large onion, chopped
• Salt and freshly ground black pepper, to taste
• 2 cloves garlic, chopped
• 3 cups / 510 g cooked or canned white beans, drained with liquid reserved
• 1 teaspoon sweet or Spanish smoked paprika, optional
• 2 teaspoons chopped fresh marjoram or 1 teaspoon dried oregano
• 1/2 cup / 50 g freshly grated Parmesan cheese, optional
• 1/2 cup / 60 g bread crumbs, fresh or store-bought
Instructions
1. Preheat your oven to 400°F / 200°C. Grease a 2-quart gratin dish or a 9×13-inch baking pan.
2. Place a large, deep skillet over medium heat. Add 3 tablespoons of the oil or butter. Once hot, add the cubed celery root and cook, stirring occasionally, until it begins to brown, about 8 minutes.
3. Add the chopped onion to the skillet, sprinkle with salt and pepper, and continue to cook until both the celery root and onion are soft and golden, about 3-5 more minutes.
4. Remove the skillet from the heat. Stir in the chopped garlic, drained white beans, paprika (if using), and marjoram. If the mixture looks too dry, add a splash of the reserved bean liquid to create a thick, stew-like consistency. Taste and adjust seasoning with more salt and pepper if needed.
5. Spread the bean and vegetable mixture evenly into your prepared baking dish. Sprinkle the top with Parmesan cheese (if using) and then the bread crumbs. Drizzle with the remaining 1 tablespoon of oil or butter.
6. Bake for 45 to 55 minutes, or until the top is golden brown and the edges are bubbling. Let it rest for a few minutes before serving. It can be served hot or at room temperature.
Nutritional Information
• (per serving, approximate)
• Calories: 450 kcal
• Protein: 18 g
• Fat: 20 g
• Carbohydrates: 50 g
• Fiber: 15 g
Pro Tips
• For a dairy-free and vegan version, use olive oil instead of butter and omit the Parmesan. Add a splash more reserved bean liquid or vegetable broth if the mixture seems dry.
• Don’t discard the liquid from your cooked or canned beans! It’s full of flavor and starch, perfect for creating a creamy sauce for your gratin without adding dairy.
• This gratin is incredibly versatile. Swap celery root for potatoes, cauliflower, or fennel. Use any white bean you have on hand, such as cannellini, navy, or Great Northern.
• Make your own fresh bread crumbs by pulsing stale bread in a food processor for a superior crispy, golden-brown crust.
FAQ
Q: How can I make this celery root gratin vegan
A: Easily! Use olive oil instead of butter for greasing the dish and cooking. Omit the Parmesan cheese on top. If the mixture seems a bit dry without the cheese, a splash of the reserved bean liquid or some vegetable broth will add creaminess.
Q: Is this white bean gratin a good source of plant-based protein
A: Absolutely. White beans are an excellent source of plant-based protein and fiber. A single serving of this gratin provides approximately 18 grams of protein, making it a satisfying and nutritious vegetarian main course.
Q: What can I substitute for celery root in this recipe
A: This gratin is very flexible. If you don’t have celery root, you can easily substitute it with an equal amount of cubed potatoes, cauliflower florets, parsnips, or even sliced fennel for a different flavor profile.
Q: Can I prepare this vegetarian gratin ahead of time
A: Yes, this is a great make-ahead dish. You can assemble the entire gratin, cover it, and refrigerate it for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if it’s going into the oven straight from the fridge. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
