Food > Recipe Directory > Courses/Meal Type > Sides > Scalloped Celery Root

Scalloped Celery Root Recipe

Scalloped Celery Root

Homemakers Best Tested
By
Andrew Chase
Celery root (celeriac) has a subtle flavour that's shown off dramatically in this side dish. It's perfect to go with roast meats or poultry and can replace potatoes at the dinner table.

Ingredients

2 celery roots (about 1-1/2 lb/750 g each)
1/4 cup  (60 mL)  all-purpose flour
1 small white onion, finely chopped
1/3 cup  (75 mL)  butter
1-1/4 tsp  (6 mL)  salt
1/4 tsp  (1 mL)  (approx) white pepper
1-1/2 cups  (375 mL)  10% cream

Preparation

Halve and peel celery roots; slice as thinly as possible. In greased 13- x 9-inch/3 L baking dish, arrange one-third of the celery root in single layer; sprinkle with one-third of the flour and half of the onion. Dot with one-third of the butter; sprinkle with one-third of the salt and pinch of pepper. Repeat layers, then layer remaining celery root, flour, butter, salt and pepper.

Pour cream over top, shaking dish to distribute well; cover with foil. Bake in 400F/200C oven for 45 minutes; uncover and baste top with liquid from dish. Bake, uncovered, until top is lightly browned and celery root is tender, about 40 minutes.

Makes 8 servings.

Cooking Time
1 Hour 25 Minutes
Serving(s)
8
Nutritional Information
Per serving: about
Calories 201
Protein 4 g
Fat (total) 13 g
Sat. Fat 8 g
Carbohydrate 19 g
Fibre 3 g
Cholesterol 35 mg
Sodium 571 mg
Calcium 10 % RDI
Iron 9 % RDI
Vitamin A 10 % RDI
Vitamin C 13 % RDI
Folate 8 % RDI

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Source

Homemakers Magazine: November 2006

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