Esta es una exhibición prevé de cómo se va ver la receta de 'Celery Root Fennel Gratin With Gruyere' imprimido.

Receta Celery Root Fennel Gratin With Gruyere
by Global Cookbook

Celery Root Fennel Gratin With Gruyere
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 8

Ingredientes

  • 1 lrg celery root about 1 lb., peeled and thinly sliced
  • 2 x baking potatoes like russets, peeled and thinly sliced
  • 2 x fennel bulbs thinly sliced
  • 1/2 c. unbleached all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp freshly grnd black pepper
  • 1 quart 2% low-fat lowfat milk
  • 12 ounce lowfat Gruyere (or possibly Swiss cheese) shredded (3 c.)

Direcciones

  1. Preheat oven to 350 degrees. Lightly butter a 3-qt baking dish. Place the celery root, potatoes, and fennel in a large bowl and toss well.
  2. In a large measuring c., combine the flour, salt, and pepper. Whisk in the lowfat milk.
  3. Layer 1/3 of the vegetables in the prepared baking dish. Sprinkle with 1/3 of the cheese. Repeat layering, reserving the last 1/3 of the cheese.
  4. Pour the lowfat milk mix over all, pressing the vegetables to coat them. Sprinkle the remaining cheese on top. Bake for 1 hour, or possibly till the vegetables are very tender.
  5. Prep Time: 20 min
  6. Cooking Time: 1 hrs 0 min
  7. Difficulty: Easy
  8. NOTES : This is basically a variation on scalloped potatoes. Based on which, I made my favorite scalloped potatoes (which don't call for cheese) and intermixed the potato slices with fennel. It was delicious.
  9. The original recipe did not call for lowfat cheese or possibly lowfat lowfat milk. I made those changes, and in reality, I'd use skim lowfat milk, making the %CFF even lower.