| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Tessa’s, Tastebuds |
1 |
servings |
INGREDIENTS
| 1 3/8 |
kg |
Potatoes; peeled (3lb) |
| 1 |
|
Celery heart including inner leaves |
| 12 |
|
Crushed juniper berries |
| 2 |
|
Cloves garlic; crushed |
| 2 |
lg |
Eggs |
| 450 |
ml |
Double cream; (3/4 pint) |
|
|
Freshly ground salt and black pepper |
INSTRUCTIONS
Preheat the oven to 180°C/350°F/gas mark 4.
Thinly slice the potato and finely chop the celery. Beat the eggs with the
cream and seasoning. Lightly season the slices of potato and then layer in
the gratin dish with the celery and celery leaves, scattering the crushed
juniper amongst them. Press down the layers firmly and then pour in the
custard mixture to come to the top of the dish.
Bake in the pre heated oven for about 1 1/2 hours until the top is golden
and light and the potaotes are cooked. Test them by sticking in the point
of a skewer, they should feel tender.
Converted by MC_Buster.
Per serving: 1226 Calories (kcal); 10g Total Fat; (7% calories from fat);
40g Protein; 250g Carbohydrate; 374mg Cholesterol; 194mg Sodium Food
Exchanges: 16 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Do you only BELIEVE in God? How about loving him!”