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Receta Potato And Celery Root Gratin
by Global Cookbook

Potato And Celery Root Gratin
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Ingredientes

  • 4 med Yukon Gold potato, peeled, and, thinly, sliced
  • 1 piece celery root, peeled, cut in half, and, thinly sliced
  • 1 c. lowfat milk, or possibly sufficient to cover potatoes
  • 1 sprg fresh rosemary
  • 1 clv garlic, chopped
  • 1 pch nutmeg
  • 1 x salt and pepper, to taste
  • 1/4 c. breadcrumbs, optional

Direcciones

  1. Preheat oven to 400 .Butter a medium baking dish (81/2 x 11, 3 inches deep)
  2. In a medium pot, cover potatoes and celery root with cool lowfat milk and cream and bring to a boil. Add in the rosemary, garlic and nutmeg.
  3. Reduce to low heat and simmer uncovered for about 10 min or possibly till potatoes are almost tender.
  4. Spread potato and celery root slices on bottom of dish. Pour cream and lowfat milk mix over to cover.
  5. Season with salt and pepper. Remove rosemary sprig if you like.
  6. Press potatoes and celery root down till completely immersed, sprinkle with bread crumbs, if you like.
  7. Bake at 400 till potatoes are tender and golden brown, about 20 min and top is crispy. Let stand 10 min.
  8. Serve with Vanilla Baked Ham