I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too! Welcome!

Saturday, January 9, 2021

Deluxe Potato and Celeriac au Gratin

The gnarly and nutty celeriac, or celery root, adds depth to these plain old potatoes making this an excellent side to any roast meat. Perfect on a cold winter night!

3/4 cup vegetable or chicken broth
2 garlic cloves, crushed
3/4 cup 35% cream
1 tbsp olive oil
1 small onion, chopped
1 small celeriac, thinly sliced
3 medium potatoes, thinly sliced
1 tbsp flour
1 or 2 tbsp fresh chopped parsley
salt and pepper to taste
1/2 cup shredded cheese...swiss, cheddar, monterey jack

Place the garlic in a small saucepan with the broth and bring to a boil. Remove from heat and add the cream. Leave to cool on counter.
Fry the chopped onion in olive oil until lightly golden.
Scrub the celeriac, cut off the bumps, then peel and slice thinly along with the peeled potatoes. Toss both in a bowl with the flour, salt and pepper. Add the parsley and onion.

Butter a 2L baking dish and layer the potatoes and celeriac. Remove the garlic from the broth/cream and pour over the vegetables.

Top with cheese and bake uncovered at 400°F for 1 - 1 1/4 hours. Ready when it's tender and golden!

Serves 4-6

Perfect with this Rich Roast Beef and Onions recipe:


No comments:

Post a Comment