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Ingredientes
- 4 med Yukon Gold potato, peeled, and, thinly, sliced
- 1 piece celery root, peeled, cut in half, and, thinly sliced
- 1 c. lowfat milk, or possibly sufficient to cover potatoes
- 1 sprg fresh rosemary
- 1 clv garlic, chopped
- 1 pch nutmeg
- 1 x salt and pepper, to taste
- 1/4 c. breadcrumbs, optional
Direcciones
- Preheat oven to 400 .Butter a medium baking dish (81/2 x 11, 3 inches deep)
- In a medium pot, cover potatoes and celery root with cool lowfat milk and cream and bring to a boil. Add in the rosemary, garlic and nutmeg.
- Reduce to low heat and simmer uncovered for about 10 min or possibly till potatoes are almost tender.
- Spread potato and celery root slices on bottom of dish. Pour cream and lowfat milk mix over to cover.
- Season with salt and pepper. Remove rosemary sprig if you like.
- Press potatoes and celery root down till completely immersed, sprinkle with bread crumbs, if you like.
- Bake at 400 till potatoes are tender and golden brown, about 20 min and top is crispy. Let stand 10 min.
- Serve with Vanilla Baked Ham
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 141g | |
| Recipe makes 8 servings | |
| Calories 113 | |
| Calories from Fat 7 | 6% |
| Total Fat 0.77g | 1% |
| Saturated Fat 0.41g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 44mg | 2% |
| Potassium 502mg | 14% |
| Total Carbs 23.57g | 6% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.46g | 2% |
| Protein 3.8g | 6% |
