Potato and Celery Root Casserole
- Vegetable recipes
- Low calorie
- Simple recipes
- Easy recipes
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.
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