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| General Category : Side Dish |
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| Food Group : Vegetables, Grains, Cheese/Other Dairy |
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| Preparation Method : Bake |
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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.
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Ingredients
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2 celery roots (about 1-1/2 lb/750 g each) |
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1/4 cup (60 mL) all-purpose flour |
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1 small white onion, finely chopped |
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1/3 cup (75 mL) butter |
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1-1/4 tsp (6 mL) salt |
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1/4 tsp (1 mL) (approx) white pepper |
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1-1/2 cups (375 mL) 10% cream |
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Preparation
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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 400°F/200°C 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.
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Nutritional information
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Per serving: about 201 cal, 4 g pro, 13 g total fat (8 g sat. fat), 19 g carb, 3 g fibre, 35 mg chol, 571 mg sodium. % RDI: 10% calcium, 9% iron, 10% vit A, 13% vit C, 8% folate.
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Source
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Homemakers Magazine: November 2006
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