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Ingredients

2 cups peeled, sliced celery root (sliced roughly two/three credit cards thick)
2 cups sliced Yukon Gold potatoes (sliced roughly two/three credit cards thick)
A couple big glugs of extra virgin olive oil to coat the pan
2 cups sliced leeks, white section only
1/2 tablespoon garlic, minced
1 teaspoon nutmeg, freshly grated
1 tablespoon fresh thyme, picked and minced

1 cup gold chanterelle mushrooms, cleaned and sliced (heidi note: I love mushrooms so I added more, chanterelles are $18.99/lb. here, so sometimes I supplement them w/ other kinds of mushrooms)

2 cups light stock
1 1/2 cup cashew or almond cream (See below - I used cashew)
1 cup homemade bread crumbs (see below)
1 tablespoon fresh parsley, chopped
1 tablespoon truffle oil (Sean likes black)

Description

Sean Baker, The Sous Chef At Millennium Restaurant, Teaches A Hearty, Vegan Mushroom, Celery Root, Potato Gratin Recipe At The Farmers' Market. Cozy Food For Cold Weather.

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