| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Side dish, Potatoes, Vegetables, Artchokes |
8 |
servings |
INGREDIENTS
| 1/3 |
c |
Olive oil |
| 2 |
|
Onions; thinly sliced |
| 4 |
|
Garlic cloves; thinly sliced |
| 4 |
md |
Celery stalks; peeled, diced fine |
| 1 |
ts |
Celery salt |
| 1 |
c |
Dry white wine |
| 1 |
c |
Chicken or vegetable broth |
| 1 |
cn |
Plum tomatoes – (28 oz); chopped, |
|
|
Half of juices reserved |
| 2 |
lb |
Waxy potatoes; peeled, and |
|
|
Cut into 1/4" rounds |
| 2 |
lb |
Celery root; peeled, quartered, |
|
|
Cut same thickness as the potatoes |
|
|
(keep celery root in acidulated water) |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
Heat the olive oil and cook the onions until golden, about 10
minutes; if the onions stick, add some water. Add the garlic, celery
and celery salt and wine and cook until wine has almost entirely
evaporated; add the tomatoes and their juices and broth and simmer
for 5 minutes to bring the flavors together and thicken slightly.
Parboil the potatoes for 5 minutes; drain and pat dry; parboil celery
root for 3 minutes; drain and pat dry. Preheat the oven to 375
degrees. Lightly oil a shallow wide baking dish (gratin dish) which
will accommodate the 2 layers of potatoes and celery root. Spread a
third of the tomato mixture in the bottom of the dish and top with
alternating slices of parboiled celery root and potatoes; season
carefully with salt and pepper. Top with tomato sauce, then layer
potatoes and celery root and cover with sauce. Cover dish and bake
for 45 minutes or until ingredients are completely tender. Serve hot,
warm or at room temperature. This recipe yields 8 servings.
Recipe Source: COOKING MONDAY TO FRIDAY with Michele Urvater From the
TV FOOD NETWORK - (Show # MF-6758 broadcast 11-24-1997)
Recipe by: Michele Urvater
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