Recipe - Potato And Celery Root Gratin - Bistro

VEGETABLES
4 Baking potatoes; such as
russets, peeled
Salt
1 Celery root; 8oz,
approximately
2 tablespoon Fresh lemon juice

SAUCE
2 tablespoon Peanut oil
2 cup Chopped tomatoes; peeled and
cored
1 Garlic clove; minced
Freshly ground black pepper
Three fourths cup Evaporated skim milk or
cream

GRATIN
Butter or spray
Salt and pepper
3 ounce Lowfat swiss cheese; or
about 1cup grated gruyere

Allow time to cook and cool the potatoes.

1. POTATOES: Place the potatoes in a single layer in a saucepan. Cover with
water, add salt to taste, and bring to a boil over high heat. Cook until
nearly cooked through but still firm in the center, about 15 minutes.
Drain. When cool, cut into thin slices; set aside.

2. Meanwhile, peel the CELERY ROOT; cut into thin rounds. Bring a large pot
of water to a rolling boil. Add the lemon juice and celery root and cook
until tender, about 10 minutes. Drain, reserving One fourth cup of the cooking
liquid for the gratin.

3. SAUCE: In a large skillet, heat the oil over mediumhigh heat until hot
but not smoking. Add the tomatoes and garlic; season with salt and pepper.
Simmer for 5 minutes. Add the creme the reserved celery root cooking water.
Stir to blend. Remove from the heat.

4. PREHEAT the oven to 400F degrees.

5. GRATIN: Butter a large gratin dish. Layer the cut or sliced up potatoes in the
dish. Sprinkle with half the cheese. Arrange the celery root in a layer.
Season with salt and pepper. Spoon the tomato sauce over all. Sprinkle on
the remaining cheese. Bake, uncovered, until golden brown, about 40
minutes. Serve immediately.

PREP: 2 hours. Cook: 1 hour. Yield: 6