Instructions: Saute celery root in butter for approximately 3 minutes. Add stock and cook until dry. Cool.

Preheat oven to 350 degrees. In medium bowl combine cream, beaten eggs, parsley, salt and pepper and add to celery root. Add bread crumbs (or graham cracker crumbs) and mix well. Bake in a buttered 8 inch diameter oven-proof casserole for 15 minutes, or until firm and lightly golden on top. Remove from oven.

Toss together pomegranate seeds, chives, celery leaves and olive oil. Top gratin with pomegranate mixture and serve. Delicious alongside roasted or grilled fowl, game or pork.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.