La Cornue CornuFé Series - Cooking Tips, Recipes & Cleaning - Manual (Page 22)

Culinary Information: Larissa Taboryski | 800.892.4040 x180 | La Cornue Service Center: 877.522.6768 | Additional Assistance: Matthew McManus | 800.892.4040 x109
Potato Celery Root Gratin
3 – lbs floury potatoes, russets, reds or whites, cut into 1/8" thick rounds
1 – medium sized celery root, peeled, halved and thinly sliced
2 – cloves garlic, pressed
2 – cups cream
½
– cup grated Gruyere cheese
Kosher salt, white pepper and a pinch of nutmeg
Large ovenproof gratin dish, lightly buttered
Preheat the oven to Convection 350°.
Not a quick dish to prepare or cook but well worth the effort, it can also be cooked a day ahead and
reheated.
Potatoes can be peeled or un-peeled and sliced with a mandolin or the cutting blade of a food processor.
Most important pat them dry with paper towels before layering them into the prepared gratin dish.
The celery root adds a nice fresh flavor that goes well with the rich cut of beef.
Preheat the Convection oven to 350°
Pour the cream into a heavy medium sized saucepan and season with the salt, pepper and nutmeg
and stir in the pressed garlic. Heat very gently over medium-low heat until bubbles just begin to form
around the edge of the pan.
Layer the sliced potatoes into the prepared gratin dish and pour the warm cream mixture into the pan.
Press down with a spatula to evenly distribute the cream.
Cover with foil and bake for 40 minutes.
Remove the foil carefully to avoid the escaping steam, scatter the Gruyere cheese over the top and
continue baking for another 20-25 minutes or until a knife tip is easily inserted into the potatoes. Rest
for 10 minutes before serving.
Roasted Broccolini and Mushrooms
2 – bunches broccolini
½
– lb crimini mushrooms
2 – tablespoons olive oil
Garlic Powder
Lemon Zest
Preheat the oven to Convection 350°
Trim the stems of the broccolini and cut each stalk in half on the diagonal.
Wipe the mushrooms clean, remove the stems and cut the mushrooms into thirds. Toss the vegetables
together in a bowl with the olive oil a little garlic powder and fresh lemon zest then spread onto a
rimmed baking sheet.
Cook for 10-12 minutes until the broccolini is tender.