Shredded Oka cheese tops this gratin. Celery root, or celeriac, is a knobbly, hairy root found in the produce section of most grocery stores. A sharp, flexible knife removes the peel easier than a vegetable peeler. Trim both ends of the celery root, then stand it on the flat end. Following the contour, cut downward to remove the skin.
- Portion size 10 servings
- Credits : Canadian Living Magazine: December 2012
Ingredients
Method
In saucepan over medium heat, bring broth, cream, garlic, nutmeg, salt and pepper just to boil. Turn off heat; cover and let stand on burner for 10 minutes.Meanwhile, peel and halve potatoes and celery root; cut into 1/8-inch (3 mm) thick slices. Toss together potatoes, celery root and flour; layer in greased 13- x 9-inch (3 L) baking dish. Strain cream mixture over top; sprinkle with cheese.
Cover with foil; bake in 350ºF (180ºC) oven for 1 hour. Uncover and bake until golden, edges are crispy and vegetables are tender, about 25 minutes. Let stand for 10 minutes before serving.
Nutritional facts Per each of 10 servings: about
- Fibre 2 g
- Sodium 399 mg
- Sugars 2 g
- Protein 9 g
- Calories 254.0
- Total fat 15 g
- Potassium 620 mg
- Cholesterol 59 mg
- Saturated fat 9 g
- Total carbohydrate 23 g
%RDI
- Iron 9.0
- Folate 9.0
- Calcium 18.0
- Vitamin A 17.0
- Vitamin C 25.0
