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Description
If you have a surplus of winter vegetables and want to make a hearty and healthy dish that will combine all their robust flavors, then try this recipe for Potato and Celeriac with Chorizo Gratin. This recipe is perfect beside a hearty main dish or with any sandwich. The vegetable-packed dish needs to sit for a while before serving so the flavors can combine into a tantalizing taste that is out of this world.
Ingredients
US|METRIC
4 SERVINGS
- semi-skimmed milk (50 cl.)
- cream (50 cl. liquid)
- 4 garlic cloves (peeled and chopped)
- 400 grams celery root (washed and peeled)
- 1,100 grams potatoes (washed and peeled)
- salt (to taste)
- ground black pepper (to taste)
- ground nutmeg (to taste)
- 110 grams chorizo
- vegetable oil
- Gruyere cheese (grated)
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Directions
- In a saucepan, bring the milk, cream, and garlic to a boil.
- Remove from heat and steep for 15 minutes.
- Use a mandolin to cut the potatoes and celery root into thin slices.
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