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Ingredientes
- 3 lb potatoes
- 4 lb celery root
- 1 c. heavy cream
- 1 stk butter
- 1/2 tsp saffron
- 2 x garlic cloves chopped
- 2 1/2 c. gruyere Salt to taste Freshly-grnd black pepper to taste
- 1/2 c. minced flat leaf parsley
Direcciones
- Peel and coarsely chop the potatoes and the celery root. Put potatoes and celery root in separate pots and add in salt to each. Boil the potatoes and celery root till soft, and then drain them.
- Pour the heavy cream into a pot and bring it to a boil. Add in the butter, saffron, garlic, and 1 c. of the gruyere. Cook about 5 min over moderately-low heat till the cream mix is bright yellow.
- Puree liquid removed celery root in food processor, gradually adding yellow cream mix.
- Mash the liquid removed potatoes to a rough texture. Add in pureed celery to mashed potatoes. Add in the rest of the gruyere and mix together. Season with salt and pepper.
- Butter a 13- by 9-inch gratin dish and put the puree in it. Sprinkle with the parsley. Bake at 400 degrees for about 15 min.
- This recipe yields 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 107g | |
| Recipe makes 12 servings | |
| Calories 169 | |
| Calories from Fat 100 | 59% |
| Total Fat 11.44g | 14% |
| Saturated Fat 7.17g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 65mg | 3% |
| Potassium 383mg | 11% |
| Total Carbs 15.46g | 4% |
| Dietary Fiber 2.0g | 7% |
| Sugars 0.7g | 0% |
| Protein 2.1g | 3% |
