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Ingredientes
- 1 lrg celery root about 1 lb., peeled and thinly sliced
- 2 x baking potatoes like russets, peeled and thinly sliced
- 2 x fennel bulbs thinly sliced
- 1/2 c. unbleached all-purpose flour
- 1/2 tsp salt
- 1/2 tsp freshly grnd black pepper
- 1 quart 2% low-fat lowfat milk
- 12 ounce lowfat Gruyere (or possibly Swiss cheese) shredded (3 c.)
Direcciones
- Preheat oven to 350 degrees. Lightly butter a 3-qt baking dish. Place the celery root, potatoes, and fennel in a large bowl and toss well.
- In a large measuring c., combine the flour, salt, and pepper. Whisk in the lowfat milk.
- Layer 1/3 of the vegetables in the prepared baking dish. Sprinkle with 1/3 of the cheese. Repeat layering, reserving the last 1/3 of the cheese.
- Pour the lowfat milk mix over all, pressing the vegetables to coat them. Sprinkle the remaining cheese on top. Bake for 1 hour, or possibly till the vegetables are very tender.
- Prep Time: 20 min
- Cooking Time: 1 hrs 0 min
- Difficulty: Easy
- NOTES : This is basically a variation on scalloped potatoes. Based on which, I made my favorite scalloped potatoes (which don't call for cheese) and intermixed the potato slices with fennel. It was delicious.
- The original recipe did not call for lowfat cheese or possibly lowfat lowfat milk. I made those changes, and in reality, I'd use skim lowfat milk, making the %CFF even lower.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 254g | |
| Recipe makes 8 servings | |
| Calories 299 | |
| Calories from Fat 133 | 44% |
| Total Fat 15.14g | 19% |
| Saturated Fat 8.84g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 366mg | 15% |
| Potassium 570mg | 16% |
| Total Carbs 22.34g | 6% |
| Dietary Fiber 2.4g | 8% |
| Sugars 6.83g | 5% |
| Protein 18.94g | 30% |
