Artichoke, Celery Root & Potato Gratin

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Savour the Senses


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2 tbsp butter

1 large yellow onion (diced)

2 tbsp lemon juice

4 large artichokes (trimmed and cut into chunks)

1 lb celery root (trimmed and thinly sliced)

8 oz yukon gold potatoes (sliced)

Salt and pepper (to taste)

4 cups sourdough bread without crusts (torn into pieces)

1 cup milk

1/2 cup chopped parsley

6 garlic cloves (chopped)

1/2 cup freshly grated Parmesan

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