The title is so in-appropriate for this dish because I actually used Celery Root and Swiss Cheese due to the fact that I could not find parsley root and gruyere cheese was really expensive.
Either way, this dish was a really good twist on scalloped potatoes.
I liked it because it wasn't as heavy and dense as scalloped potatoes,
but still cheesy and rich! Kit liked it too!
This dish would be really good with ham or pork chops.
I also made Steamed Vanilla Custard with Banana's.
It was very easy to make with simple everyday ingredients,
but the consistency of the custard was kinda curdled
and the banana's got really rubbery.
But we discovered Lola really liked the banana's!
3 comments:
Parsley Root Gratin with Gruyere Cheese
1 Large parsley root (or celery root) - about 1 lb.
Peeled and Thinly sliced
2 Russet potatoes, peeled and thinly sliced
2 Medium fennel bulbs, thinly sliced
1/2 All purpose flour
1/2 t salt
1/2 t pepper
4 cups milk
3 cups shredded gruyere or swiss cheese (12 oz.)
Preheat oven to 350
Lightly butter a 3-quart baking dish
Put the parsley(celery) root, potatoes, and fennel in a large bowl and toss well.
In a medium bowl, combine the flour, salt and pepper. Whisk in the milk.
Layer 1/3 of the vegetable in the prepared dish.
Sprinkle 1/3 of the cheese
Repeat the layers once more.
Add the remaining third of the vegetables, but don't add the rest of the cheese yet.
Pour the milk mixture over all, pressing the vegetables so they are moistened by the milk.
Sprinkle the remaining cheese on top.
Bake for 1 hour, or until the vegetables are very tender.
Enjoy!
Steamed Vanilla Custards with Banana's
2 Large eggs
1 cup whole milk
1/2 cup sugar
1 t vanilla extract
2 banana's, sliced
Sprinkle of ground cinnamon
Fill a large pot with 2 inches of water. Bring to a boil over high heat.
Meanwhile....
In a medium bowl, whisk the eggs with the milk.
Whisk in the sugar and vanilla.
Divide the banana's evenly among six 8 oz ramekins.
Pour the custard over the banana's.
Sprinkle lightly with the cinnamon.
Cover each ramekin with foil.
Place the ramekins in a large steamer insert that fits into the pot with boiling water.
Put the steamer into the pot, reduce the heat to low, cover, and let steam for 25 minutes, or until a knife inserted in the center of the custard comes out clean.
Enjoy!
That gratin looks tasty, I'm gonna make that one day!
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