Title: Celery root gratin
 Categories: New text im, Taste, 
      Yield: 12 Servings
 
      3 lb Potatoes
      4 lb Celery root
      1 c  Heavy cream
      1    Stick butter
    1/2 ts Saffron
      2    Cloves garlic; minced
  2 1/2 c  Gruyere
           Salt and pepper
    1/2 c  Chopped flat leaf parsley
 
  Peel and coarsely chop the potatoes and the celery root. Put potatoes
  and celery root in separate pots and add salt to each.
  
  Boil the potatoes and celery root until soft, and then drain them.
  
  Pour the heavy cream into a pot and bring it to a boil. Add the
  butter, saffron, garlic, and 1 cup of the gruyere. Cook about 5
  minutes over moderately low heat until the cream mixture is bright
  yellow.
  
  Puree drained celery root in food processor, gradually adding yellow
  cream mixture.
  
  Mash the drained potatoes to a rough texture.
  
  Add pureed celery to mashed potatoes. Add the rest of the gruyere and
  mix together. Season with salt and pepper.
  
  Butter a 13 by 9inch gratin dish and put the puree in it.
  
  Sprinkle with the parsley.
  
  Bake at 400 degrees for about 15 minutes.
  
  Yield: 12 servings