| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
New text im, Taste, Tvfn |
12 |
Servings |
INGREDIENTS
| 3 |
lb |
Potatoes |
| 4 |
lb |
Celery root |
| 1 |
c |
Heavy cream |
| 1 |
|
Stick butter |
| 1/2 |
ts |
Saffron |
| 2 |
|
Cloves garlic; minced |
| 2 1/2 |
c |
Gruyere |
|
|
Salt and pepper |
| 1/2 |
c |
Chopped flat leaf parsley |
INSTRUCTIONS
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 to mashed potatoes. Add the rest of the gruyere and mix
together. Season with salt and pepper.
Butter a 13 by 9inch gratin dish and put the puree in it.
Sprinkle with the parsley.
Bake at 400 degrees for about 15 minutes.
Yield: 12 servings
Recipe By : TVFN - Tatste - Show # 4903
Posted to MC-Recipe Digest V1 #314
Date: Sun, 24 Nov 1996 15:54:03 -0500
From: Doc1946@aol.com
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