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Truffled Chanterelle, Celery Root And Potato Gratin Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

2 cups peeled, sliced celery root (sliced roughly two/three credit cards thick)

2 cups sliced yukon gold potatoes (sliced roughly two/three credit cards thick)

A couple big glugs of extra virgin olive oil to coat the pan

2 cups sliced leeks, white section only

1/2 tablespoon garlic, minced

1 teaspoon nutmeg, freshly grated

1 tablespoon fresh thyme, picked and minced

1 cup gold chanterelle mushrooms, cleaned and sliced

2 cups light stock

1 1/2 cup cashew or almond cream (See below - I used cashew)

1 cup homemade bread crumbs (see below)

1 tablespoon fresh parsley, chopped

1 tablespoon truffle oil

1 cup raw cashews of blanched almonds

1 tablespoon nutritional yeast

2 cups of hot water

salt to taste

Stale bread, crusts removed, sliced and toasted

garlic, minced and crushed to a paste

Extra-virgin olive oil

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