Yield: 12 Servings
|4 pounds||Celery root; peeled and coarsely chopped|
|3 pounds||Russet potatoes; (preferable Idaho), peeled and coarsely chopped|
|1 cup||Heavy cream|
|1 \N||Stick; (1/2 cup) butter|
|2 \N||Garlic cloves; finely minced|
|2½ cup||Gruyere; coarsely grated|
|\N \N||Salt and pepper to taste|
|½ cup||Coarsely chopped fresh flat-leaf parsley|
From the Dean & DeLuca Cookbook by David Rosengarten 1. Preheat oven to 400@
2. Place the celery root and the potatoes in separate large saucepans with enough salted water to cover. Bring to a boil and cook until soft. Strain both the celery and the potatoes and set aside.
3. In a heavy saucepan bring the cream to a boil over moderately high heat, and add the butter, saffron and garlic. Reduce the heat to moderately low, and cook about 5 minutes, or until the cream mixture is bright yellow.
4. Puree the celery root in a food processor, gradually adding the cream mixture. Set aside. Place the potatoes in a bowl and mash until you have a rough texture. Add the celery root mixture to the potatoes, and add 1 cup of the Gruyere. Mix together with a wooden spoon and season generously with salt and pepper.
5. Butter a 13 x 9" ovenproof dish (about 10-cup capacity). If you prefer to serve individual portions, you could use instead eight #4-size ramekins (each one has a 1¼ cup capacity). Place the celery root-potato mixture in the large, ovenproof dish or in the individual ramekins.
6. Sprinkle the top with the parsley and the remaining Gruyere. Bake in oven for about 15 minutes, or until the casserole is heated through and the top is golden brown.
Posted to KitMailbox Digest by lynnthomas@... (L. Thomas) on Aug 30, 1998, converted by MM_Buster v2.0l.