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Receta Celery Root, Potato And White Truffle Oil Gratin
by Global Cookbook

Celery Root, Potato And White Truffle Oil Gratin
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Ingredientes

  • 3 x leek, washed, thoroughly, and, sliced, into, rounds
  • 1 Tbsp. extra virgin olive oil salt freshly cracked black pepper
  • 4 med Yukon Gold potato, peeled, and, cut, into 1/8 inch slices
  • 1 lrg celery, root, peeled, and, cut, into 1/8 inch slices
  • 1 Tbsp. fresh thyme, minced
  • 1/2 c. white wine
  • 1/2 c. chicken, stock
  • 4 Tbsp. white truffle oil
  • 2 Tbsp. butter

Direcciones

  1. Preheat oven to 375 degrees F.Saute/fry leeks in extra virgin olive oil, salt and pepper till leeks are tender.
  2. Butter a rectangular baking dish and layer leeks, potatoes and celery root. Sprinkle thyme over each layer.
  3. Lightly season each layer too. End with a layer of leeks.
  4. Pour in half a c. of white wine. Then add in sufficient chicken stock to cover.
  5. Drizzle 11/2 tbsp. of the truffle oil over the whole mix.
  6. Dot with butter.
  7. Cover the dish with tinfoil and bake for 40 min.
  8. Remove cover, press down gratin with spatula and drizzle another 11/2 tbsp. of truffle oil over the top.
  9. Bake for another 20 to 30 min till tender.
  10. Remove from oven and drizzle remaining truffle oil over the top and serve.