FOODILY. Discover amazing recipes. Follow amazing cooks. Sign up free

Truffled Chanterelle, Celery Root And Potato Gratin Recipe

8 faves
Nutrition per serving    (USDA % daily values)
CAL
697
FAT
113%
CHOL
0%
SOD
58%

Comments

Add a comment

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

You might also like

Truffled Gnocchi And Chanterelles
Turntable Kitchen
Chanterelle-Potato Salad With Pancetta, Shallot...
Sunset
Wild Rice Salad With Chanterelles, Sour Cherrie...
Gluten Free Girl
White Polenta With Wild Mushrooms And Robiola C...
Food & Wine
Sauteed Mushrooms
Whole Living
Creamy Scrambled Farm Egg With Wild Mushrooms A...
The Kitchn
Mixed Mushrooms And Spinach In Brown Rice
Umami Girl
Stuffed Potato Appetizers (Bolognese Potatoes)
Pham Fatale
Polenta With Mushrooms And Cheese
Williams-Sonoma
Quick White Bean, Asparagus, And Mushroom Casso...
Cooking Light