Recipe

Potato and Celery Root Casserole

Homemakers Best Tested
By
Andrew Chase
You won't miss the usual calorie- and fat-heavy scalloped potatoes when you serve this healthier potato dish that's just as delicious. A mandoline makes short work of slicing the potatoes and celery root (celeriac).

Ingredients

3 lbs  (1.5 kg)  potatoes, peeled and thinly sliced
1 celery root, peeled, halved and thinly sliced
2 leeks (white and light green parts only), thinly sliced
3/4 tsp  (4 mL)  salt
1/4 tsp  (1 mL)  black pepper
1 cup  (250 mL)  turkey, chicken or vegetable stock
1 tbsp  (15 mL)  vegetable oil or butter
2 tbsp  (30 mL)  butter (optional)

Preparation

In lightly greased 10-inch/3 L or similar-size oval baking dish, layer one-third of the potatoes, one-half of the celery root and one-half of the leeks, sprinkling each layer with salt and pepper; repeat, then top with remaining potatoes.

Pour in stock; drizzle with oil and, if using, dot with butter.

Cover with greased foil; bake in 400F/200C oven for 45 minutes. Remove foil; continue baking until vegetables are tender, about 30 minutes.

Place under broiler until top is crisp and golden brown, 2 to 5 minutes.

Makes 8 to 10 servings.

Cooking Time
1 Hour 20 Minutes
Serving(s)
8 to 10
Nutritional Information
Per each of 10 servings: about
Calories 126
Protein 3 g
Fat (total) 2 g
Sat. Fat Trace
Carbohydrate 26 g
Fibre 3 g
Cholesterol 0 mg
Sodium 310 mg
Calcium 3 % RDI
Iron 10 % RDI
Vitamin C 33 % RDI
Folate 9 % RDI

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Source

Homemakers Magazine: October 2007

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