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Ingredients
- 4 lb Celery root, peeled and coarsely minced
- 3 lb Russet potatoes, (preferable Idaho), peeled and coarsely minced
- 1 c. Heavy cream
- 1 stk , (1/2 c.) butter
- 1/2 tsp Saffron
- 2 x Garlic cloves, finely chopped
- 2 1/2 c. Gruyere, coarsely grated Salt and pepper to taste
- 1/2 c. Coarsely minced fresh flat-leaf parsley
Directions
- 1. Preheat oven to 400@
- 2. Place the celery root and the potatoes in separate large saucepans with sufficient salted water to cover. Bring to a boil and cook till soft. Strain both the celery and the potatoes and set aside.
- 3. In a heavy saucepan bring the cream to a boil over moderately high heat, and add in the butter, saffron and garlic. Reduce the heat to moderately low, and cook about 5 min, or possibly till the cream mix is bright yellow.
- 4. Puree the celery root in a food processor, gradually adding the cream mix. Set aside. Place the potatoes in a bowl and mash till you have a rough texture. Add in the celery root mix to the potatoes, and add in 1 c. of the Gruyere. Mix together with a wooden spoon and season generously with salt and pepper.
- 5. Butter a 13 x 9" ovenproof dish (about 10-c. capacity). If you prefer to serve individual portions, you could use instead eight #4-size ramekins
- (each one has a 1 1/4 c. capacity). Place the celery root-potato mix in the large, ovenproof dish or possibly in the individual ramekins.
- 6. Sprinkle the top with the parsley and the remaining Gruyere. Bake in oven for about 15 min, or possibly till the casserole is heated through and the top is golden.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 153g | |
| Recipe makes 12 servings | |
| Calories 239 | |
| Calories from Fat 112 | 47% |
| Total Fat 12.71g | 16% |
| Saturated Fat 7.53g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 103mg | 4% |
| Potassium 518mg | 15% |
| Total Carbs 21.18g | 6% |
| Dietary Fiber 1.6g | 5% |
| Sugars 0.84g | 1% |
| Protein 10.93g | 17% |
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