Celery Root Gratin With Pomegranate Recipe
Servings: 1
Ingredients
- 11 ounce celery root, peeled and diced small
- 1 1/2 tsp butter
- 1 c. chicken stock
- 3/4 c. heavy cream
- 2 x Large eggs, beaten
- 1 Tbsp. parsley, minced Salt and pepper to taste
- 1 ounce bread crumbs (or possibly graham cracker crumbs, optional)
- 1 x pomegranate, seeded
- 1/2 bn minced chives
- 10 x celery heart leaves
- 1 Tbsp. extra virgin olive oil
Directions
- Saute/fry celery root in butter for approximately 3 min. Add in stock and cook till dry. Cold.
- Preheat oven to 350 degrees. In medium bowl combine cream, beaten Large eggs, parsley, salt and pepper and add in to celery root. Add in bread crumbs (or possibly graham cracker crumbs) and mix well. Bake in a buttered 8 inch diameter oven-proof casserole for 15 min, or possibly till hard and lightly golden brown on top. Remove from oven.
- Toss together pomegranate seeds, chives, celery leaves and extra virgin olive oil. Top gratin with pomegranate mix and serve. Delicious alongside roasted or possibly grilled fowl, game or possibly pork.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 641g | |
| Calories 884 | |
| Calories from Fat 582 | 66% |
| Total Fat 65.97g | 82% |
| Saturated Fat 29.9g | 120% |
| Trans Fat 0.02g | |
| Cholesterol 555mg | 185% |
| Sodium 802mg | 33% |
| Potassium 855mg | 24% |
| Total Carbs 54.73g | 15% |
| Dietary Fiber 8.9g | 30% |
| Sugars 24.36g | 16% |
| Protein 23.31g | 37% |
