Fri 22 Aug, 2003 06:50 pm
2 small celery roots (tuber celeriac vegetable, not celery ribs)
1 teaspoon lemon juice (or white vinegar)
1 medium-size Granny Smith apple
3 medium waxy new or red potatoes
1/2 pound Swiss cheese, grated
2 pounds sausages (bratwurst, weisswurst or Polish) sliced into 1/2-inch pieces
3 to 4 tablespoons butter
1/2 cup beef stock
salt to taste
freshly ground black pepper, to taste
freshly grated nutmeg, to taste
Preheat the over to 350 degrees F.
Peel the celery roots and place in a bowl of cold water with the lemon juice to prevent darkening. Peel and core the apple and place in the lemon water. Peel and thinly slice the potatoes. Set aside.
Drain and thinly slice the celery root and apple, keeping them separate.
Butter a baking dish and put half the sliced potatoes in the bottom. Add half of the grated cheese, all of the celery root, apple slices, and sausages. Top the casserole with the remaining potatoes and cheese. Dot with butter and moisten with the beef stock. Season with the salt, pepper and grated nutmeg.
Bake for 1 hour.