Recipe courtesy of David Rosengarten
Recipe courtesy of David Rosengarten
Watch how to make this recipe.
Celery Root Gratin
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- Total: 50 min
- Prep: 35 min
- Cook: 15 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 404
- Total Fat
- 24 g
- Saturated Fat
- 15 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 5 g
- Sugar
- 4 g
- Protein
- 13 g
- Cholesterol
- 78 mg
- Sodium
- 751 mg
- Total: 50 min
- Prep: 35 min
- Cook: 15 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 404
- Total Fat
- 24 g
- Saturated Fat
- 15 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 5 g
- Sugar
- 4 g
- Protein
- 13 g
- Cholesterol
- 78 mg
- Sodium
- 751 mg
Ingredients
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.
