Post by akansan on Mar 17, 2005 10:48:06 GMT -5
Celery Root and Potato Gratin
-- Not Tested, but looks great
1 clove garlic, smashed
ICBINB Spray (or similar) for the gratin dish
1 pound celery root, scrubbed
1/4 teaspoon salt
1 pound potatoes, preferably Yellow Finn or Yukon Gold, peeled and cut into 1/4-inch slices
1/2 cup FF evaporated milk
2 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1 cup FF shredded Cheddar cheese
Heat the oven to 375 degrees F. Rub a 2-qt. gratin dish with the smashed garlic, reserving what is left. Coat the dish with ICBINB Spray.
Peel the celery root; reserve the trimmings. Cut the celery root into quarters and then into 1/4-inch slices. Put the trimmings and the remaining garlic in a 3-qt. saucepan and add 3 cups water and the salt. Set a steamer over the top of the liquid and bring the liquid to a boil. Steam the celery root just until tender, about 5 min., and then transfer it to a large bowl. Steam the potatoes over the same liquid just until tender, about 5 min. Toss the potatoes with the celery root. Strain the steaming liquid and reserve.
Combine 3/4 cup of the reserved steaming liquid with the evaporated milk and mustard. Pour this over the vegetables, add the pepper, and toss. Pour the vegetables with the liquid into the gratin dish, smooth the top, and sprinkle with the cheese. Bake until the gratin is bubbling and browned on top, about 30 min.
-- Not Tested, but looks great
1 clove garlic, smashed
ICBINB Spray (or similar) for the gratin dish
1 pound celery root, scrubbed
1/4 teaspoon salt
1 pound potatoes, preferably Yellow Finn or Yukon Gold, peeled and cut into 1/4-inch slices
1/2 cup FF evaporated milk
2 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1 cup FF shredded Cheddar cheese
Heat the oven to 375 degrees F. Rub a 2-qt. gratin dish with the smashed garlic, reserving what is left. Coat the dish with ICBINB Spray.
Peel the celery root; reserve the trimmings. Cut the celery root into quarters and then into 1/4-inch slices. Put the trimmings and the remaining garlic in a 3-qt. saucepan and add 3 cups water and the salt. Set a steamer over the top of the liquid and bring the liquid to a boil. Steam the celery root just until tender, about 5 min., and then transfer it to a large bowl. Steam the potatoes over the same liquid just until tender, about 5 min. Toss the potatoes with the celery root. Strain the steaming liquid and reserve.
Combine 3/4 cup of the reserved steaming liquid with the evaporated milk and mustard. Pour this over the vegetables, add the pepper, and toss. Pour the vegetables with the liquid into the gratin dish, smooth the top, and sprinkle with the cheese. Bake until the gratin is bubbling and browned on top, about 30 min.
