Celery Root Gratin with Horseradish

Celery root gratin layered with potatoes, sandwiched with a layer of barley pilaf, all cooked in a garlicky horseradish cream.

6 small celery roots, trimmed of all roots and dirt
3 Yukon gold potatoes
Lemon
1 Tbsp olive oil
½ cup finely chopped onion
¼ cup finely chopped celery
2 Tbsp finely chopped carrot
½ cup thinly sliced leeks (white and light green parts only)
1 cup diced collard greens (be sure to remove the tough stems before dicing)
¾ cup cooked barley grain – it should be chewy, allowing it to absorb some of the liquid
2½ cups half & half
½ cup vegetable broth
2 Tbsp unsalted butter
2 Tbsp minced garlic (I use Gourmet Garden Chunky Garlic Stir-In Paste)
3 Tbsp freshly grated horseradish
1 tsp kosher salt
½ tsp ground black pepper
1 cup grated Swiss cheese
1 cup grated Parmesan

View the full recipe at The Wimpy Vegetarian →