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Recipe Name: Celery And Potato Gratin Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Vegetables Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 8

1/3 Cup(s) Olive oil
2 Onions, thinly sliced
4 Garlic cloves, thinly sliced
4 Celery stalks, peeled diced
1 Teaspoon(s) Celery salt
1 Cup(s) Dry white wine
1 Cup(s) Chicken or Vegetable broth
1 Plum tomatoes -, 28 oz
Half of juices reserved
2 Pound(s) Waxy potatoes, peeled and
Cut into 1/4" rounds, Cut into 1/4" rounds
2 Pound(s) Celery root, peeled
Cut same thickness as the
keep celery root in
Acidulated water
Salt, to taste
Freshly-ground black pepper
to taste
Heat the olive oil and cook the onions until golden, about 10 minutes;
if the onions stick, add some water. Add the garlic, celery and celery
salt and wine and cook until wine has almost entirely evaporated; add
the tomatoes and their juices and broth and simmer for 5 minutes to
bring the flavors together and thicken slightly. Parboil the potatoes
for 5 minutes; drain and pat dry; parboil celery root for 3 minutes;
drain and pat dry. Preheat the oven to 375 degrees. Lightly oil a
shallow wide baking dish (gratin dish) which will accommodate the 2
layers of potatoes and celery root. Spread a third of the tomato
mixture in the bottom of the dish and top with alternating slices of
parboiled celery root and potatoes; season carefully with salt and
pepper. Top with tomato sauce, then layer potatoes and celery root and
cover with sauce. Cover dish and bake for 45 minutes or until
ingredients are completely tender. Serve hot, warm or at room
temperature. This recipe yields 8 servings. Recipe Source: COOKING
MONDAY TO FRIDAY with Michele Urvater From the TV FOOD NETWORK - (Show
# MF-6758 broadcast 11-24-1997) Recipe by: Michele Urvater Converted
by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 164
Calories From Fat: 82
Total Fat: 9.4g
Cholesterol: 0mg
Sodium: 328.8mg
Potassium: 349.7mg
Carbohydrates: 14.3g
Fiber: 2.6g
Sugar: 2.1g
Protein: 2.5g

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