| 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 |
tb |
Fresh lemon juice |
| 2 |
tb |
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
VEGETABLES
SAUCE
GRATIN
Allow time to cook and cool the potatoes.
1. 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.
2. 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.
3. 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.
4. PREHEAT the oven to 400F degrees.
5. 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.
A Message from our Provider:
“God loves everyone, but probably prefers \”fruits of the spirit\” over \”religious nuts!\””