{"id":1310,"date":"2009-01-25T17:56:54","date_gmt":"2009-01-26T01:56:54","guid":{"rendered":"http:\/\/the-stupids.com\/wp\/?p=6"},"modified":"2012-02-03T19:20:49","modified_gmt":"2012-02-04T01:20:49","slug":"gratin-of-celery-root-and-yukon-gold-potatoes","status":"publish","type":"post","link":"https:\/\/www.the-stupids.com\/?p=1310","title":{"rendered":"Gratin of Celery Root and Yukon Gold Potatoes"},"content":{"rendered":"<p><img decoding=\"async\" alt=\"Finished Gratin\" src=\"http:\/\/www.the-stupids.com\/gratin.jpg\" title=\"Gratin\" ><br \/>\n<span style=\"font-size: x-small;\">Celery Root Gratin | \u00a9 2009 Cynthia Wenslow<\/span><\/p>\n<p>We adapted this recipe from David Rosengarten&#8217;s &#8220;Dean &amp; DeLuca Cookbook.&#8221; Rosengarten is the Eric Clapton of the kitchen. His wine reviews are pretty damned good, too. Our version of this dish is a bit richer than the original, as if that were needed. The Raclette gives this a neat funky quality that matches better with wine.<\/p>\n<p>2 lbs celery root, peeled and cubed<br \/>\n2 lbs Yukon Gold potatoes, peeled and cubed<br \/>\n1 c cream<br \/>\n1\/2 c butter<br \/>\n1 tsp saffron<br \/>\n2 cloves garlic, minced<br \/>\n1-1\/2 c Gruyere, grated<br \/>\n1 c Raclette, grated<br \/>\nSalt and pepper<br \/>\n1\/2 c Italian parsley, chopped<\/p>\n<p>Boil the celery root and potatoes separately in salted water until each is soft. Strain and set aside.<\/p>\n<p>Heat the cream until it boils, then stir in the butter, saffron, and garlic. Reduce the heat, then simmer for 5 minutes until the saffron is extracted and the mixture slightly thickened. Set aside.<\/p>\n<p>Puree the celery root (Rosengarten suggests a food processor; I prefer a hand-held Braun puree thingamabob), while gradually adding the cream sauce. Mash the potatoes coarsely, or use a ricer if you want a smoother texture. Combine the potato, celery root, and one cup of the Gruyere; season to taste with salt and pepper.<\/p>\n<p>Spread the mixture in a greased oven-proof dish, top with the remaining cheese and the parsley, then bake in a preheated 400 degree oven until the top is browned.<\/p>\n<p>Our favorite wine match is a non-oaked sauvignon blanc like a good sancerre, though a gruner veltliner would also be terrific. Acidity and a herbal\/vegetal character is a plus.<\/p>\n<p><a href=\"http:\/\/www.the-stupids.com\/gratin-of-celery-root.pdf\">Click to print this recipe as a PDF.<\/a><\/p>\n<div id=\"themify_builder_content-1310\" data-postid=\"1310\" class=\"themify_builder_content themify_builder_content-1310 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Celery Root Gratin | \u00a9 2009 Cynthia Wenslow We adapted this recipe from David Rosengarten&#8217;s &#8220;Dean &amp; DeLuca Cookbook.&#8221; Rosengarten is the Eric Clapton of the kitchen. His wine reviews are pretty damned good, too. Our version of this dish is a bit richer than the original, as if that were needed. The Raclette gives [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[127,43],"tags":[20,30,54],"class_list":["post-1310","post","type-post","status-publish","format-standard","hentry","category-recipes","category-sides","tag-comfort-food","tag-mains","tag-vegetarian","has-post-title","no-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p2blXF-l8","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.the-stupids.com\/index.php?rest_route=\/wp\/v2\/posts\/1310","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.the-stupids.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.the-stupids.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.the-stupids.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.the-stupids.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1310"}],"version-history":[{"count":2,"href":"https:\/\/www.the-stupids.com\/index.php?rest_route=\/wp\/v2\/posts\/1310\/revisions"}],"predecessor-version":[{"id":2231,"href":"https:\/\/www.the-stupids.com\/index.php?rest_route=\/wp\/v2\/posts\/1310\/revisions\/2231"}],"wp:attachment":[{"href":"https:\/\/www.the-stupids.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1310"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.the-stupids.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1310"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.the-stupids.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1310"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}