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Ingredientes
- 1/3 c. Extra virgin olive oil
- 2 x Onions thinly sliced
- 4 x Garlic cloves thinly sliced
- 4 med Celery stalks peeled, diced fine
- 1 tsp Celery salt
- 1 c. Dry white wine
- 1 c. Chicken or possibly vegetable broth
- 1 can Plum tomatoes - (28 ounce) minced, half of juices reserved
- 2 lb Waxy potatoes peeled, and cut into 1/4" rounds
- 2 lb Celery root peeled, quartered, cut same thickness as the potatoes (keep celery root in acidulated water) Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Heat the extra virgin olive oil and cook the onions till golden brown, about 10 min; if the onions stick, add in some water. Add in the garlic, celery and celery salt and wine and cook till wine has almost entirely evaporated; add in the tomatoes and their juices and broth and simmer for 5 min to bring the flavors together and thicken slightly.
- Parboil the potatoes for 5 min; drain and pat dry; parboil celery root for 3 min; drain and pat dry.
- Preheat the oven to 375 degrees.
- Lightly oil a shallow wide baking dish (gratin dish) that will accommodate the 2 layers of potatoes and celery root. Spread a third of the tomato mix in the bottom of the dish and top with alternating slices of parboiled celery root and potatoes; season carefully with salt and pepper. Top with tomato sauce, then layer potatoes and celery root and cover with sauce. Cover dish and bake for 45 min or possibly till ingredients are completely tender. Serve warm, hot or possibly at room temperature.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 240g | |
| Recipe makes 8 servings | |
| Calories 247 | |
| Calories from Fat 109 | 44% |
| Total Fat 12.29g | 15% |
| Saturated Fat 2.17g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 81mg | 3% |
| Potassium 743mg | 21% |
| Total Carbs 23.45g | 6% |
| Dietary Fiber 3.1g | 10% |
| Sugars 3.54g | 2% |
| Protein 6.64g | 11% |
