CELERY ROOT GRATIN

CELERY ROOT GRATIN image

Yield 6 side dishes

Number Of Ingredients 10

1 1/2 pounds sweet potatoes
2 medium sized celery roots, peeled and sliced thin
1 leek, cleaned and sliced ready to saute
Olive oil
2-4 sprigs of thyme, leaves stripped off
salt and pepper
1/2-3/4 cups white wine
1/2 cup chicken stock
3/4 cup parmesan cheese
1 t butter

Steps:

Saute leeks in 2 tbsp olive oil, for about 10 minutes preheat oven to 375 Arrange half of sweet potatoes and celery root on bottom of a glass baking dish. Sprinkle half of thyme leaves and leeks on top, sprinkle with salt and pepper. Keep overlapping, and then cover with cheese. Poor white wine and chicken stock over veggies until it fills about halfway up the dish. If you need to add a little bit of water, that's fine. Drizzle with olive oil, some pats of butter, salt and pepper. Cover with foil and bake for 40 minutes. Take foil off, press veggies into juices with a spatula, and bake for another 30 minutes.