| 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
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