A great addition to your holiday dressing is this cranberry relish with Jell-O. To ensure that the flavor is truly rich, I always make it a few days before the main meal.
| Prep Time: | 25 mins |
| Cook Time: | 35 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 4 tablespoons butter
- 2 leeks, diced
- 1 celery root, chopped
- 3 large portobello mushroom caps, diced
- 1 tablespoon chopped fresh tarragon, divided
- 1 tablespoon chopped fresh chives, divided
- 1 cup panko bread crumbs
- 1 cup grated Gruyere cheese
- 1 ½ tablespoons all-purpose flour
- ¾ cup heavy cream
- 2 tablespoons water, or as needed
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Melt butter in a frying pan over medium heat. Add leeks and celery root and cook for 10 minutes. Add mushroom pieces, 1/2 of the tarragon, and 1/2 of the chives; continue cooking until mushrooms give off liquid, about 6 minutes more.
- Meanwhile, combine bread crumbs and Gruyere cheese in a mixing bowl.
- Add flour to the frying pan with the mushroom mixture. Add cream in a stream and stir until it becomes an even color, about 3 minutes. Add 1/2 of the bread crumb mixture and stir until cheese starts to melt, about 2 minutes. Turn off heat. Transfer mixture to a baking dish and top with remaining tarragon, chives, and bread crumb mixture. Add a small amount of water to moisten the mixture.
- Bake in the preheated oven until the cheese is bubbly, about 10 minutes.
- Use a spatula to scoop portions and serve immediately.
- You can use chicken broth in place of water, if preferred.
Nutrition Facts
| Calories | 431 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 81 mg |
| Dietary Fiber | 6 g |
| Protein | 16 g |
| Saturated Fat | 16 g |
| Sodium | 368 mg |
| Sugars | 8 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |