Artichoke, Celery Root, Pistachio, and Potato Gratin

This is a delicious golden-crusted gratin that's easy to make. You can substitute any favorite nut in place of the pistachios, and other vegetables in place of the artichokes. This dish is also perfect for all-season entertaining.

Vegetable Entree • Serves 6 • Prep Time: 15 min., Cook Time: 45 min.

Ingredients

• 3 tablespoons butter
• 1 large red onion, sliced
• 3 cloves garlic, chopped
• 1 large celery root, trimmed and sliced thin
• 8 ounces red potatoes, peeled and sliced thin
• 12 artichoke hearts (use prepared artichokes)
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 cups large, diced whole grain bread
• 1 cup milk
• 1/2 cup chopped parsley
• 1/2 cup freshly grated parmesan cheese
• 1/2 cup pistachio nuts, chopped fine

Preparation:

1. Preheat oven to 375º.  Butter or oil an 8 x 10 inch roasting pan.  In a skillet, melt the butter, add the onion and garlic, then cook over low heat.  Meanwhile, blanch the celery root for 3 minutes.  Then, using the same water, blanch the potatoes for 1 minute.  Drain well until air-dry.
2. Cover the bread with milk and soak for 5 minutes.  Squeeze out any excess moisture, the toss with parsley and parmesan cheese.
3. Add the vegetables to the gratin roasting pan.  Cover them with the bread mixture, the sprinkle chopped pistachios on top.
4. Bake for 40 minutes.  If the top hasn't browned, quickly run it under the broiler.  Let rest for a few minutes, then server.