Рецепт Celery Root, Potato And White Truffle Oil Gratin

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Порций: 4

Ингредиенты

Cost per serving $1.28 view details
  • 3 x leek, washed, thoroughly, and, sliced, into, rounds
  • 1 Tbsp. extra virgin olive oil salt freshly cracked black pepper
  • 4 med Yukon Gold potato, peeled, and, cut, into 1/8 inch slices
  • 1 lrg celery, root, peeled, and, cut, into 1/8 inch slices
  • 1 Tbsp. fresh thyme, minced
  • 1/2 c. white wine
  • 1/2 c. chicken, stock
  • 4 Tbsp. white truffle oil
  • 2 Tbsp. butter

Инструкции

  1. Preheat oven to 375 degrees F.Saute/fry leeks in extra virgin olive oil, salt and pepper till leeks are tender.
  2. Butter a rectangular baking dish and layer leeks, potatoes and celery root. Sprinkle thyme over each layer.
  3. Lightly season each layer too. End with a layer of leeks.
  4. Pour in half a c. of white wine. Then add in sufficient chicken stock to cover.
  5. Drizzle 11/2 tbsp. of the truffle oil over the whole mix.
  6. Dot with butter.
  7. Cover the dish with tinfoil and bake for 40 min.
  8. Remove cover, press down gratin with spatula and drizzle another 11/2 tbsp. of truffle oil over the top.
  9. Bake for another 20 to 30 min till tender.
  10. Remove from oven and drizzle remaining truffle oil over the top and serve.

Nutrition Facts

Amount Per Serving %DV
Serving Size 327g
Recipe makes 4 servings
Calories 427  
Calories from Fat 200 47%
Total Fat 22.58g 28%
Saturated Fat 6.44g 26%
Trans Fat 0.0g  
Cholesterol 30mg 10%
Sodium 85mg 4%
Potassium 1050mg 30%
Total Carbs 43.97g 12%
Dietary Fiber 3.6g 12%
Sugars 2.96g 2%
Protein 8.94g 14%
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