Scalloped Celery Root and Potatoes Recipe

Summary

Cooking Time50 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
Main Ingredient

Ingredients

 Boiling potatoes1 1⁄4 Pound, peeled and thinly sliced
 Celery root1 Large, peeled and thinly sliced
 All-purpose flour2 Tablespoon
 Unsalted butter6 Tablespoon, softened to room temperature
 Dijon mustard1 Teaspoon
 Salt3⁄4 Teaspoon
 Milk1 Cup (16 tbs)

Nutrition Facts

Serving size

Calories 365 Calories from Fat 182

% Daily Value*

Total Fat 21 g31.8%

Saturated Fat 12.7 g63.6%

Trans Fat 0 g

Cholesterol 54 mg

Sodium 472.1 mg19.7%

Total Carbohydrates 42 g13.9%

Dietary Fiber 4.7 g18.9%

Sugars 5.3 g

Protein 7 g13.7%

Vitamin A 12.5% Vitamin C 56.5%

Calcium 12% Iron 11.1%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) Preheat the oven to 500°.

MAKING
2) In a large saucepan of lightly salted boiling water, cook the potatoes until just tender, about 5 minutes.
3) Use a slotted spoon to remove the potatoes to a colander and drain.
4) Add the celery root to the boiling water and cook until tender, about 5 minutes. Drain well.
5) In a medium bowl, add the flour, butter and mustard to whisk until well blended.
6) In a large, buttered baking dish, arrange half the potatoes in a single layer.
7) Spread one-third of the mustard butter on top.
8) Season with 1/4 teaspoon of the salt.
9) Put all the celery root slices on top and spread with half of the remaining mustard butter.
10) Season with 1/4 teaspoon of the salt.
11) Cover with the remaining potatoes, mustard butter and 1/4 teaspoon salt.
12) Pour in the milk and place inside oven to bake, uncovered, for 25 minutes.
13) Reduce the oven temperature to 350° and bake for 5 to 10 minutes, or until golden brown.

SERVING
14) In a platter, arrange the baked preparation and season with freshly ground black pepper, if desired, to serve.
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