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Gratin of New Potatoes, Celery, and Red Onion with Rosemary

Source: Burt Wolf's Menu Cookbook
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Active Time:  10 Minutes
Total Time:  1 Hour
  Makes 4 servings
1 pound new potatoes, sliced
1 medium red onion, thinly sliced
2 stalks celery, thinly sliced
2 tablespoons olive oil
1 tablespoon dried rosemary
3/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/3 cup chicken broth
1 tablespoon freshly grated Parmesan cheese
Preheat the oven to 375 degrees F.

In a bowl, place the potatoes, onion, and celery. Add the olive oil, rosemary, salt, and pepper and toss to coat evenly.

Arrange the vegetables, slightly overlapping them, in an 8-inch square baking dish. Pour in the chicken broth. Bake for 50 minutes, then remove the dish from the oven.

Preheat the broiler. Sprinkle the top of the potatoes with the Parmesan cheese and broil for 3 minutes, or until the cheese is lightly browned. Serve the gratin using a slotted spoon.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 158
Fat. Total: 8g
Fiber: 3g
Carbohydrates, Total: 18g
Sodium: 501mg
% Cal. from Fat: 46%
Cholesterol: 1mg
Protein: 4g
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