Going to the farmers markets always results in seeing interesting vegetables, some that are unfamiliar to you. Celeriac is in season now, and can be found at the downtown farmers markets by several vendors. You can also find celeriac at Whole Foods and Hy Vee produce departments in Madison.
Here is a delicious way to combine celeriac and potatoes into a taste tempting gratin.
2 tablespoons butter
1/2 teaspoon ground nutmeg
1 large clove of garlic, chopped
salt and freshly ground pepper to taste
8 ounces vegetable stock
7 ounces milk
2 tablespoons grated Parmesan
Grease a shallow baking dish with some of the butter, reserve rest.
Peel potatoes and celeriac.
Cut potatoes and celeriac into thin slices.
Layer in the baking dish alternating potato with celeriac, dotting each layer with the reserved butter. Add nutmeg, salt and pepper and chopped garlic as you go.
Combine stock with milk, gently pour over the vegetables.
Top with Parmesan.
Bake at 350 F. until vegetables are tender when pierced with a knife and the top is a rich golden brown.