Update my dinner status, I'm making this tonight.
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 2 lb Russet potatoes; unpeeled,
- 1 lb Celery root; (celeriac),
- ; halved, thinly
- 2 c Low-salt chicken broth
- 3 lg Shallots; thinly sliced
- 1/2 ts Celery seeds
- 2 c Crumbled Stilton cheese
- 1 c Whipping cream
- ; sliced
- ; sliced
Preparation
Preheat oven to 400F. Combine first 6 ingredients in heavy large skillet. Bring to simmer. Reduce heat to medium-low, cover and cook 10 minutes, turning vegetables occasionally. Using slotted spoon, transfer half of vegetables to 9x13-inch baking dish. Season with salt and pepper. Sprinkle 3/4 cup cheese over. Top with remaining vegetables. Pour cooking liquid over. Season with salt and pepper. Sprinkle 3/4 cup cheese over. Cover with foil; bake 45 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake until liquid is almost absorbed, about 55 minutes. Cool 20 minutes before serving. Serves 6. Bon Appetit May 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
