Cannellini and Celery Root Gratin

I was looking for a new way of using celery root based this recipe on one found in Mark Bittmann's How To Cook Everything Vegetarian. I made this last Wednesday - it's takes a bit of time after work - don't expect to eat before 7:30.

In the morning place 1.5 cups of cannellini beans in a bowl and cover with water. When you get home drain and place in a large pot with fresh water and bring to a boil. Lower to a simmer and cook until done (50 minutes for my batch). Drain.

Melt 1.5 T butter in a large saute pan over medium heat - add 1 celery root chopped into 1 inch cubes. Cook until they begin to brown. Add one chopped up onion along with 1.5 tsp salt and pepper to taste - cook until soft. Add 1/4 cup white wine and turn off the heat. Add cooked beans, 3/4 cup water, 1 tsp regular paprika, 1 tsp smoked paprika, 1 tsp chopped fresh marjoram and 1 tsp dried oregano. Dump into a buttered dish. Top with a mixture of equal parts bread crumbs and grated parmesan. Bake at 400 for 40 minutes.

It made dinner for Stephen and I plus two frozen lunch servings.