Potato and Celery Root Casserole

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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

Also in this menu:

5 healthy Thanksgiving dishes

Source

Homemakers Magazine: October 2007

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