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