Celery Root Gratin

1. 1

   Peel and coarsely chop the potatoes and the celery root.

2. 2

   Put potatoes and celery root in separate pots and add salt to each.

3. 3

   Boil the potatoes and celery root until soft, and then drain them.

4. 4

   Pour the heavy cream into a pot and bring it to a boil.

5. 5

   Add the butter, saffron, garlic, and 1 cup of the gruyere.

6. 6

   Cook about 5 minutes over moderately low heat until the cream mixture is bright yellow.

7. 7

   Puree drained celery root in food processor, gradually adding yellow cream mixture.

8. 8

   Mash the drained potatoes to a rough texture.

9. 9

   Add pureed celery root to mashed potatoes.

10. 10

    Add the rest of the gruyere and mix together.

11. 11

    Season with salt and pepper.

12. 12

    Butter a 13 by 9-inch gratin dish and put the puree in it.

13. 13

    Sprinkle with the parsley.

14. 14

    Bake at 400 degrees for about 15 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.