i had one of the best dishes in a long time at tratoria antiqua in SF a couple months ago. it was a small celery root gratin with bits of black truffle. SO GOOD.
needless to say i've been trying to replicate the recipe, minus the truffles. i soaked thin sliced celery root in cream, chives, nutmeg and s/p. then layered it in a ramekin and covered with the cream, grated gruyere cheese and panko breadcrumbs. baked it for 45 min. it was missing something or some flavor though and i can't figure out what.
anyone have suggestions on improving the recipe? everything i google has potato in it. bleh.