Celery Root Gratin
Last updated 6/12/2012 1:12:42 AM. Recipe ID 40786. Report a problem with this recipe.
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
Puree drained celery root in food processor, gradually adding yellow
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
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