Celery Root Gratin

Total Time:
50 min
Prep:
35 min
Cook:
15 min

Yield:
12 servings

Ingredients
  • 3 pounds potatoes
  • 4 pounds celery root
  • 1 cup heavy cream
  • 1 stick butter
  • 1/2 teaspoon saffron
  • 2 cloves garlic, minced
  • 2 1/2 cups gruyere
  • Salt and pepper
  • 1/2 cup chopped flat leaf parsley
Directions
  • 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 root to mashed potatoes. Add the rest of the gruyere and mix together. Season with salt and pepper.

  • Butter a 13 by 9-inch gratin dish and put the puree in it. Sprinkle with the parsley.

  • Bake at 400 degrees for about 15 minutes.


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