Celery Potato Gratin at Elsie Stone blog

Celery Potato Gratin. Layer 1/3 of potato slices and 1/3 of celery root slices evenly over bottom of baking dish. This potato and celery root gratin is my take on a baked gratin that’s taken to the next level with a combination of thinly sliced. In a large bowl, very gently toss together celery root (celeriac), potatoes and flour with 1½ teaspoons salt and a generous grind of pepper. Celery root, aka celeriac, is one of the unsung root vegetable heroes. Place the celery root and potatoes into a mixing bowl (or the other blanching pot if it is big enough) and smash the mix with a potato masher. Sprinkle with salt, pepper, and 1 tsp. Add a pinch of salt then add the cream and saffron mix. Celery root and potato gratin is a great autumn side dish. Cover with 1/3 of leeks, then 1/3 of gruyère. Taste and adjust the seasoning, adding more salt or pepper if necessary. Stir in the onion mixture to coat, then transfer.

Celery Root, Carrot, and Potato Gratin Recipe Saveur
from www.saveur.com

Cover with 1/3 of leeks, then 1/3 of gruyère. This potato and celery root gratin is my take on a baked gratin that’s taken to the next level with a combination of thinly sliced. In a large bowl, very gently toss together celery root (celeriac), potatoes and flour with 1½ teaspoons salt and a generous grind of pepper. Stir in the onion mixture to coat, then transfer. Celery root and potato gratin is a great autumn side dish. Layer 1/3 of potato slices and 1/3 of celery root slices evenly over bottom of baking dish. Sprinkle with salt, pepper, and 1 tsp. Add a pinch of salt then add the cream and saffron mix. Celery root, aka celeriac, is one of the unsung root vegetable heroes. Taste and adjust the seasoning, adding more salt or pepper if necessary.

Celery Root, Carrot, and Potato Gratin Recipe Saveur

Celery Potato Gratin Place the celery root and potatoes into a mixing bowl (or the other blanching pot if it is big enough) and smash the mix with a potato masher. In a large bowl, very gently toss together celery root (celeriac), potatoes and flour with 1½ teaspoons salt and a generous grind of pepper. Celery root, aka celeriac, is one of the unsung root vegetable heroes. Stir in the onion mixture to coat, then transfer. Sprinkle with salt, pepper, and 1 tsp. This potato and celery root gratin is my take on a baked gratin that’s taken to the next level with a combination of thinly sliced. Place the celery root and potatoes into a mixing bowl (or the other blanching pot if it is big enough) and smash the mix with a potato masher. Cover with 1/3 of leeks, then 1/3 of gruyère. Add a pinch of salt then add the cream and saffron mix. Taste and adjust the seasoning, adding more salt or pepper if necessary. Layer 1/3 of potato slices and 1/3 of celery root slices evenly over bottom of baking dish. Celery root and potato gratin is a great autumn side dish.

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