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This earthy, rich-tasting gratin is nice and moist, even though just a small amount of liquid is added directly to the dish. It's important that the vegeta- bles be juicy and a little syrupy going into the casserole, so make sure the kale is allowed to steam slightly. If you make your own vegetable broth for this gratin, consider adding some of the peel and scraps from the celery root to enhance the vegetable's fla- vor in the dish. You can also substitute butter for some of the oil called for here, for added richness. MAKE AHEAD: The gratin can be refrigerated for up to 2 days. Reheat in a 350-degree oven for 20 minutes or until warmed through; cover with alu- minum foil if the topping starts to brown too much. From food writer Emily C. Horton. CELERY ROOT-KALE GRATIN WITH WAL- NUT BREAD CRUMBS 4 servings 2 pounds celery root (celeriac), peeled and cut into 1/2-to-3/4-inch cubes 2 cups homemade or no- salt-added vegetable broth 1 teaspoon fine sea salt 1/4 cup extra-virgin olive oil 1 large onion, sliced thinly from top to bottom 1 clove garlic, minced 1 1/2 teaspoons fresh thyme leaves 2 tablespoons white wine or dry cider Leaves from 1 pound (1 bunch) lacinato or curly kale, rinsed (but not dried) and torn into bite-size pieces 1/8 teaspoon freshly ground black pepper 3 ounces country-style white or whole-wheat bread, crusts removed 1/3 cup walnut halves or pieces Place the celery root pieces in a large saucepan; add enough of the broth to barely cover, reserving at least 1/4 cup of the broth from the original 2 cups. Cook over medium heat; once the liquid starts to bubble, cook for about 5 minutes or until the celery root is fork-tender. Turn off the heat. Heat half of the oil in a heavy saute pan or Dutch oven over medium heat. Once the oil shimmers, add the onion and 1/4 teaspoon of the salt, stirring to coat. Reduce the heat to medi- um-low; cook for 5 min- utes or until the onion is translucent, then stir in the garlic and thyme. Cook for 5 to 7 minutes, until the onion is tender and starting to pick up color. Stir in the wine or cider; cook for a minute or two. Use a slotted spoon to transfer the celery root to the onion mixture, stirring gently to incorporate. Sea- son with 1/4 teaspoon of the salt, and cook for a few minutes (over medium-low heat) to meld the flavors. Transfer the mixture to a mixing bowl. Discard the remaining broth used to cook the celery root, or reserve for another use. Pour 1 tablespoon of the oil into the same saute pan or Dutch oven over medi- um heat; once the oil shim- mers, add the kale and half of the reserved broth. Sea- son with 1/4 teaspoon of the salt, stirring to coat. Reduce the heat to medi- um-low; partially cover and cook for 3 to 10 minutes until softened, depending on the toughness/type of the kale used. Stir occa- sionally; reduce the heat to low if the kale seems dry, or add the remaining reserved broth. Transfer to the mixing bowl and season with the pepper and remaining salt. Preheat the oven to 375 degrees. Have a shallow 2- quart baking dish at hand. Tear the bread into chunks, dropping them into a food processor as you work. Pulse to form coarse bread crumbs, then transfer to a separate bowl. Pulse the walnuts in the food processor briefly, just until coarsely chopped, then add to the bread crumbs. Driz- zle the mix with the remaining 1 tablespoon of oil and toss gently to coat. Spread the celery root- kale mixture in the baking dish. Sprinkle evenly with bread-crumb-walnut mix- ture. Bake for about 25 minutes or until the top is deep golden and the gratin is bubbling. Wait for 10 minutes before serving. Savoy cabbage, with its ruffled leaves, is espe- cially nice here because of its pretty appearance and succulent texture. But if you have difficulty find- ing it, regular green cab- bage or even lacinato kale can be used instead. Either way, the textures will be wonderful, the melted cheese binding the tender greens and the grains, which will crisp on top into chewy, toasty bits. MAKE AHEAD: The gratin can be refrigerated for up to 3 days. Reheat in a 350-degree oven for 15 to 20 minutes, until it is warmed through and siz- zling. From food writer Emily C. Horton. SAVOY CABBAGE AND FARRO GRATIN WITH FONTINA 4 servings 1 cup semi-pearled farro (may substitute semi-pearled barley or rye berries) Pinch, plus 1/2 tea- spoon kosher salt 1 small or 1/2 large savoy cabbage, cored (may substitute green or firm napa cabbage or lacinato kale) 2 tablespoons extra- virgin olive oil, plus more for the baking dish 1 large shallot, minced 1/8 teaspoon freshly ground black pepper 3/4 teaspoon caraway seed, toasted (see NOTE) 1 cup homemade or no-salt-added vegetable broth 1 1/2 teaspoons fresh thyme leaves 5 ounces fontina cheese, freshly grated or shredded (may substitute raclette cheese) Toast half of the farro in a large, heavy saute pan over medium heat for 5 to 7 minutes, until lightly browned and fragrant, shaking the pan as needed to avoid scorching. Trans- fer to a medium saucepan; repeat with the remaining farro. Cover the farro with water by a few inches and add the pinch of salt. Bring to a boil over medi- um-high heat, then reduce the heat to low; partially cover and cook for about 30 minutes or until tender yet still a bit chewy. Drain. Coarsely chop the cab- bage. Heat the oil in the same large, heavy saute pan over medium heat. Once the oil shimmers, add the shallot and cook for 3 to 5 minutes, until translucent, stirring a few times. Add the cabbage, the 1/2 tea- spoon salt, the pepper and the toasted caraway seed, stirring to incorporate. Stir in 3 tablespoons of the broth; reduce the heat to low, cover and cook for 7 to 10 minutes, until the cabbage has wilted yet remains moist and some- what plump. Stir occa- sionally and add broth if the mixture seems dry. Remove from the heat and stir in the drained farro and thyme leaves. Add 4 ounces of the cheese and toss gently to incorporate. Preheat the oven to 375 degrees. Use a little oil to grease a 2 1/2-to-3-quart baking dish. Spread the cabbage mixture evenly in the bak- ing dish, then pour 2/3 cup of the broth over it. Sprinkle with the remain- ing ounce of cheese. Bake for 25 for 30 minutes or until the cheese is melted, the cabbage is browned in spots and the gratin is bubbling. Wait for 10 minutes before serving. NOTE: Toast the car- away seed in a small skil- let over low heat for 3 or 4 minutes, until fragrant, shaking the pan occasion- ally. Remove from the heat. 5A Wednesday, February 12, 2014 – Daily News Visit us at: www.nuwaymarket.iga.com Meat Specials Produce Specials "Your Family Supermarket" We appreciate your business - and we show it! HOURS: 7AM - 9 PM DAILY 384-1563 WE FEATURE BLACK CANYON ANGUS BEEF CUSTOM CUT MEATS AT NO EXTRA CHARGE NO CARDS REQUIRED FOR EVERYDAY LOW PRICING OR SALE ITEMS WE ACCEPT FOOD STAMPS Prices good February 12 thru February 18, 2014 We Accept EBT 8049 Hwy 99E, Los Molinos, CA Bacon Wrapped Beef Fillet 2 pack, 16 oz. $ 9 99 ea. 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Call anytime 888-628-1948 for a referral for varicose vein treatment options redbluff.mercy.org/veincare County Fare fresh& tasty Savoy Cabbage and Farro Gratin With Fontina Celery Root-Kale Gratin With Walnut Bread Crumbs