The gnarly and nutty celeriac, or celery root, adds depth to these plain old potatoes making this an excellent side to any roast meat. Perfect on a cold winter night!
3/4 cup vegetable or chicken broth
2 garlic cloves, crushed
3/4 cup 35% cream
1 tbsp olive oil
1 small onion, chopped
1 small celeriac, thinly sliced
3 medium potatoes, thinly sliced
1 tbsp flour
1 or 2 tbsp fresh chopped parsley
salt and pepper to taste
1/2 cup shredded cheese...swiss, cheddar, monterey jack
Place the garlic in a small saucepan with the broth and bring to a boil. Remove from heat and add the cream. Leave to cool on counter.
Fry the chopped onion in olive oil until lightly golden.
Scrub the celeriac, cut off the bumps, then peel and slice thinly along with the peeled potatoes. Toss both in a bowl with the flour, salt and pepper. Add the parsley and onion.
Butter a 2L baking dish and layer the potatoes and celeriac. Remove the garlic from the broth/cream and pour over the vegetables.
Top with cheese and bake uncovered at 400°F for 1 - 1 1/4 hours. Ready when it's tender and golden!
Serves 4-6
Perfect with this Rich Roast Beef and Onions recipe:
https://hotandcoldrunningmom.blogspot.com/2021/01/rich-roast-beef-and-onions.html
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