VCE--Celery Root and Potato Gratin

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* Exported from MasterCook *

 

Celery Root and Potato Gratin

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian Cooking for Everyon

 

Amount Measure Ingredient -- Preparation Method

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1 clove garlic & butter for the dish

1 celery root -- about 1 pound, scrubbed

1 pound potatoes -- preferably Yellow Finn or Yukon Gold

1/2 cup cream

2 teaspoons Dijon mustard

Salt and freshly milled pepper

1 cup grated Gruyre

 

Preheat the oven to 375 F. Rub a 2-quart gratin dish with the garlic and then

with butter.

 

Peel the celery root and put the parings in a 3-quart saucepan with 3 cups water

and whatever remains of the garlic. Set a steamer over the top and bring to a

boil. Quarter the root, then slice it 1/4 inch thick. Steam for 5 minutes and

remove to a large bowl.

 

Peel the potatoes, slice them into thin rounds, and steam for 5 minutes or until

tender, then add them to the celery root. Strain the cooking liquid, measure 1

1/4 cups, and mix it with the cream and mustard. Pour it over the vegetables and

toss well. Season with 3/4 teaspoon salt and pepper to taste. Transfer the

vegetables to the gratin dish, smooth them out, and cover with the cheese. Bake

until bubbling and browned on top, about 30 minutes.

 

 

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Per Serving (excluding unknown items): 113 Calories; 5g Fat (40.0% calories from

fat); 2g Protein; 15g Carbohydrate; 2g Dietary Fiber; 17mg Cholesterol; 50mg

Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat; 0 Other

Carbohydrates.

 

NOTES : A broth made from the celery root trimmings replaces half of the cream

usually found in potato gratins without loss of flavor or texture. Celery root

has a haunting flavor that always reminds me of truffles, which are an excellent

addition should you be so lucky. (If I were using truffles, I would use all

cream in the dish.)

Nutr. Assoc. : 0 0 0 0 0 0 0