Eliza is a Philadelphia-based food stylist, private chef and recipe developer. Her cooking is rooted in seasonality and inspired by market vegetables.

Celeriac aka Celery Root, to me, is the freshest tasting root vegetable, bright and earthy and

more delicate than it looks. I first came across this celery root and potato combination in Alice

Waters’ cookbook Vegetables. It skips the usual presence of dairy and instead uses homemade

chicken stock, allowing the celeriac to truly shine.

Ingredients

 5 medium russet potatoes

 2 medium celeriac

 1 large yellow onion

 1 cup homemade chicken stock

 A few sprigs of thyme, rosemary or marjoram (or a combination of all 3), leaves picked

and chopped

 Kosher salt, to taste

 Cracked black pepper, to taste

 3 tablespoons olive oil

 1 tablespoon butter

Instructions

1. Heat oven to 400

2. Peel the potatoes and celeriac, then slice into ¼ inch rounds (use a mandolin for this if

you have one). Slice the onion

3. In a medium oven proof skillet, heat one tablespoon olive oil over medium heat. Add the

onion and cook until softened and starting to get golden around the edges. Season with

salt and pepper. Remove half the onions.

4. Layer the potato and celeriac slices on top of the onion with half of the herbs. Add the

rest of the onion followed by the rest of the potato and celeriac. Sprinkle with the rest of

the herbs

5. Pour the chicken stock over everything along with a healthy drizzle of olive oil and dab

the top with small bits of butter

6. Cover the dish with foil and bake for 30 minutes.

7. Remove the foil and continue baking until the top is golden brown and the vegetables are

tender. Begin checking at the 40 minute mark.

Celeriac and Potato Gratin

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