2 bunches Rainbow Chard
1 knob of Celery Root
10 Cippolini Onions
6 oz Unsalted Butter
6 Finely Minced Garlic Cloves
2 oz Thinly Sliced Prosciutto
4 oz Dry White Wine
8 oz Heavy Cream
1 cup Fresh White Bread Crumbs
2 tbsp of Chopped Fresh Parsley
Kosher Salt and Pepper (to taste)
Steps 1-14 may be prepared one day in advance of cooking
1) Trim off green leaves of Swiss Chard and dice stem into ¼ inch pieces; wash thoroughly and drain.
2) Trim off outer skin off celery root and dice into ¼ inch pieces.
3) Peel Cippolini onions and cut into quarters.
4) Blanch Swiss Chard in salted boiling water for 3 minutes then place in ice water to chill. Squeeze out excess water and rough chop.
5) Sauté diced celery root in 2 oz of butter; when brown, add salt and pepper to taste, set aside.
6) Sauté Cippolini onions and garlic in another 2 ounces of butter until onions become translucent - about 3 minutes, then season to taste with salt and pepper.
7) Julienne prosciutto; then add to onions.
8) Add white wine and reduce until dry.
9) Add chopped Swiss Chard - cook 3-4 minutes.
10) Add sautéed celery root to Swiss Chard mixture. Add heavy cream and simmer 5 minutes and season to taste with salt and pepper.
11) Place mixture into oven-proof dish.
12) Melt remaining 2 ounces of butter then mix with bread crumbs and chopped parsley.
13) Place breadcrumb mixture over top of the vegetables in dish.
14) Let cool, cover and refrigerate.
15) Next day: preheat oven to 350 degrees and place casserole into oven and bake for 25 minutes until browned and bubbly.