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CATEGORY CUISINE TAG YIELD
Grains, Dairy Swiss 2send, Lowfat, Potatoes, Soups 6 Servings

INGREDIENTS

4 Baking potatoes, such as
russets peeled
Salt
1 Celery root, 8-oz
approximately
2 T Fresh lemon juice
2 T Peanut oil
2 c Chopped tomatoes, peeled and
cored
1 Garlic clove, minced
Freshly ground black pepper
3/4 c Evaporated skim milk or
cream
Butter or spray
Salt and pepper
3 oz Lowfat swiss cheese, or
about 1-cup grated
gruyere

INSTRUCTIONS

Allow time to cook and cool the potatoes.  POTATOES: Place the potatoes
in a single layer in a saucepan. Cover  with water, add salt to taste,
and bring to a boil over high heat.  Cook until nearly cooked through
but still firm in the center, about  15 minutes. Drain. When cool, cut
into thin slices; set aside.  Meanwhile, peel the CELERY ROOT; cut into
thin rounds. Bring a large  pot of water to a rolling boil. Add the
lemon juice and celery root  and cook until tender, about 10 minutes.
Drain, reserving 1/4 cup of  the cooking liquid for the gratin. SAUCE:
In a large skillet, heat  the oil over medium-high heat until hot but
not smoking. Add the  tomatoes and garlic; season with salt and pepper.
Simmer for 5  minutes. Add the creme the reserved celery root cooking
water. Stir  to blend. Remove from the heat. PREHEAT the oven to 400F
degrees.  GRATIN: Butter a large gratin dish. Layer the sliced potatoes
in the  dish. Sprinkle with half the cheese. Arrange the celery root in
a  layer. Season with salt and pepper. Spoon the tomato sauce over all.
Sprinkle on the remaining cheese. Bake, uncovered, until golden  brown,
about 40 minutes. Serve immediately.  PREP: 2 hours. Cook: 1 hour.
Yield: 6 servings. 166 cals, 6g fat (30%  cff)  POTATO GRATINS ARE NEW.
Originally, gratins were made with herbs, with  swiss chard, or with
cardoons, the thistly vegetable from Lyons and  Provence. It was only
in the 18th century that gratins were made with  potatoes.  CELERI RAVE
(CELERIAC, CELERY ROOT) is generally grated and served in  a slaw-like
salad called celeri remoulade. This combination of celery  and potato
is innovative. -- Recipe from BISTRO COOKING by Patricia  Wells (1989
Workman). MC by Kitpath@earthlink.net 12/98  TIP - If you do not want
to use evaporated milk, substitute pureed  celery root thinned with
skim milk.  Recipe by: Bistro by Patricia Wells (1989)  Posted to
EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on  Dec 23, 1998,
converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 200
Calories From Fat: 133
Total Fat: 15.1g
Cholesterol: 38.4mg
Sodium: 177.4mg
Potassium: 438.7mg
Carbohydrates: 15.3g
Fiber: 2.2g
Sugar: 2.5g
Protein: 2.5g


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