Celery Root au Gratin

Ingredients

• 1 large celery root, about 2 pounds
• 2 potatoes, about 1 pound
• Salt to taste, if desired
• Freshly ground pepper to taste
• ¼ teaspoon freshly grated nutmeg
• 2 tablespoons butter
• ⅓ cup heavy cream
• ¼ cup freshly grated Parmesan cheese

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    330 calories; 15 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 41 grams carbohydrates; 6 grams dietary fiber; 5 grams sugars; 8 grams protein; 47 milligrams cholesterol; 339 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Peel celery root and cut into 1-inch cubes. There should be 6 to 7 cups.
2. Peel potatoes and cut into 1-inch cubes. Combine potatoes and celery-root pieces in a saucepan. Add water to cover and salt to taste. Bring to a boil and cook about 15 minutes or until vegetable pieces are tender.
3. Meanwhile, preheat broiler to high.
4. Drain vegetables and pour them into the bowl of a food processor. Blend thoroughly and add salt, pepper, nutmeg, butter and cream. Blend well.
5. Spoon and scrape mixture into a small baking dish and smooth over the top. Sprinkle evenly with Parmesan cheese.
6. Place dish under broiler about 6 inches from heat. Broil about 5 minutes or until cheese is nicely browned and glazed.

30 minutes