Sweet potato and Celery Root Gratin
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 254.8
- Total Fat: 6.8 g
- Cholesterol: 10.8 mg
- Sodium: 404.6 mg
- Total Carbs: 35.2 g
- Dietary Fiber: 5.5 g
- Protein: 9.8 g
View full nutritional breakdown of Sweet potato and Celery Root Gratin calories by ingredient
Introduction
This recipe came with my CSA box--delicious as a side or as the main menu item. This recipe came with my CSA box--delicious as a side or as the main menu item.Number of Servings: 6
Ingredients
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1 1/2 lb. sweet potatoes, peeled and sliced thin
2 medium sized celery roots, peeled and sliced thin
1 leek, cleaned and sliced, ready to saute
Olive oil
3 or 4 sprigs thyme, leaves stripped off
Salt and pepper
1/2 -- 3/4 cup white wine
1/2 cup chicken stock
3/4 cup parmesan cheese
Directions
Heat up about 1/2 tablespoon of olive oil and saute the leek until well cooked and soft -- about 10 minutes. Preheat the oven to 375 degrees.
Arrange half of the sweet potato and celery root slices in the bottom of a gratin dish. Sprinkle half of the thyme leaves and all of the leeks over the top. Season with salt and pepper. Finish with the rest of the sweet potatoes and celery root evenly overlapping for a finished look. Finally, sprinkle the parmesan cheese over the top.
Pour the white wine and chicken stock over the vegetables. The liquid should come a little more than halfway up. Add water if necessary. Drizzle with remaining olive oil. Season again with salt and pepper, the rest of the thyme leaves and bake, covered for 40 minutes. Uncover and press the vegetables evenly down with a spatula, allowing the juices to baste the top layer. Continue baking, uncovered, for 30 minutes more, or until the sweet potatoes and celery root are soft all the way through.
Number of Servings: 6
Recipe submitted by SparkPeople user DASMONDSCHAF.
Arrange half of the sweet potato and celery root slices in the bottom of a gratin dish. Sprinkle half of the thyme leaves and all of the leeks over the top. Season with salt and pepper. Finish with the rest of the sweet potatoes and celery root evenly overlapping for a finished look. Finally, sprinkle the parmesan cheese over the top.
Pour the white wine and chicken stock over the vegetables. The liquid should come a little more than halfway up. Add water if necessary. Drizzle with remaining olive oil. Season again with salt and pepper, the rest of the thyme leaves and bake, covered for 40 minutes. Uncover and press the vegetables evenly down with a spatula, allowing the juices to baste the top layer. Continue baking, uncovered, for 30 minutes more, or until the sweet potatoes and celery root are soft all the way through.
Number of Servings: 6
Recipe submitted by SparkPeople user DASMONDSCHAF.