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Ingredientes
- 4 x baking potatoes such as
- Â Â russets peeled
- Â Â Salt
- 1 x celery root 8-ounce, approximately
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. peanut oil
- 2 c. minced tomatoes peeled and cored
- 1 x garlic clove chopped
- Â Â freshly grnd black pepper
- 3/4 c. evaporated skim lowfat milk or possibly cream
- Â Â butter or possibly spray
- Â Â salt and pepper
- 3 ounce lowfat Swiss cheese
- Â Â or possibly about 1-c. grated Gruyere
Direcciones
- Allow time to cook and cold the potatoes.
- 1. POTATOES: Place the potatoes in a single layer in a saucepan. Cover with water, add in salt to taste, and bring to a boil over high heat. Cook till nearly cooked through but still hard in the center, about 15 min. Drain. When cold, cut into thin slices; set aside.
- 2. Meanwhile, peel the CELERY ROOT; cut into thin rounds. Bring a large pot of water to a rolling boil. Add in the lemon juice and celery root and cook till tender, about 10 min. Drain, reserving 1/4 c. of the cooking liquid for the gratin.
- 3. SAUCE: In a large skillet, heat the oil over medium-high heat till warm but not smoking. Add in the tomatoes and garlic; season with salt and pepper.
- Simmer for 5 min. Add in the creme the reserved celery root cooking water. Stir to blend. Remove from the heat.
- 4. PREHEAT the oven to 400F degrees.
- 5. GRATIN: Butter a large gratin dish. Layer the sliced potatoes in the dish. Sprinkle with half the cheese. Arrange the celery root in a layer.
- Season with salt and pepper. Spoon the tomato sauce over all. Sprinkle on the remaining cheese. Bake, uncovered, till golden, about 40 min. Serve immediately.
- PREP: 2 hrs. Cook: 1 hour.
- POTATO GRATINS ARE NEW. Originally, gratins were made with herbs, with Swiss chard, or possibly with cardoons, the thistly vegetable from Lyons and Provence. It was only in the 18th century which gratins were made with potatoes.
- CELERI RAVE (CELERIAC, CELERY ROOT) is generally grated and served in a slaw-like salad called celeri remoulade. This combination of celery and potato is innovative. - Recipe from BISTRO COOKING by Patricia Wells
- TIP - If you don't want to use evaporated lowfat milk, substitute pureed celery root thinned with skim lowfat milk.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 261g | |
| Recipe makes 6 servings | |
| Calories 391 | |
| Calories from Fat 231 | 59% |
| Total Fat 26.31g | 33% |
| Saturated Fat 14.45g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 63mg | 21% |
| Sodium 180mg | 8% |
| Potassium 822mg | 23% |
| Total Carbs 31.31g | 8% |
| Dietary Fiber 3.4g | 11% |
| Sugars 5.73g | 4% |
| Protein 9.48g | 15% |
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