| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | May 1993 | 1 | servings | |
INGREDIENTS
| 2 | lb | Russet potatoes; unpeeled, thinly |
| ; sliced | ||
| 1 | lb | Celery root; (celeriac), peeled, |
| ; halved, thinly | ||
| ; sliced | ||
| 2 | c | Low-salt chicken broth |
| 1 | c | Whipping cream |
| 3 | lg | Shallots; thinly sliced |
| 1/2 | ts | Celery seeds |
| 2 | c | Crumbled Stilton cheese |
INSTRUCTIONS
Preheat oven to 400F. Combine first 6 ingredients in heavy large skillet. Bring to simmer. Reduce heat to medium-low, cover and cook 10 minutes, turning vegetables occasionally. Using slotted spoon, transfer half of vegetables to 9x13-inch baking dish. Season with salt and pepper. Sprinkle 3/4 cup cheese over. Top with remaining vegetables. Pour cooking liquid over. Season with salt and pepper. Sprinkle 3/4 cup cheese over. Cover with foil; bake 45 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake until liquid is almost absorbed, about 55 minutes. Cool 20 minutes before serving. Serves 6. Bon Appetit May 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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