Try this Celery Root Gratin recipe, or contribute your own.
Suggest a better descriptionPeel and coarsely chop the potatoes and the celery root. Put potatoes and celery root in separate pots and add salt to each. Boil the potatoes and celery root until soft, and then drain them. Pour the heavy cream into a pot and bring it to a boil. Add the butter, saffron, garlic, and 1 cup of the gruyere. Cook about 5 minutes over moderately low heat until the cream mixture is bright yellow. Puree drained celery root in food processor, gradually adding yellow cream mixture. Mash the drained potatoes to a rough texture. Add pureed celery to mashed potatoes. Add the rest of the gruyere and mix together. Season with salt and pepper. Butter a 13 by 9inch gratin dish and put the puree in it. Sprinkle with the parsley. Bake at 400 degrees for about 15 minutes. Yield: 12 servings Recipe By : TVFN - Tatste - Show # 4903 Posted to MC-Recipe Digest V1 #314 Date: Sun, 24 Nov 1996 15:54:03 -0500 From: Doc1946@aol.com
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Serving Size: 1 Serving (313g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 412 | ||
Calories from Fat: 241 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.8g | 36 % | |
Saturated Fat 16.4g | 82 % | |
Monounsaturated Fat 7.4g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 78.8mg | 24 % | |
Sodium 357mg | 12 % | |
Potassium 952.8mg | 25 % | |
Total Carbohydrate 33.9g | 10 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 28.7g | ||
Protein 11.6g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 412
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