Celery Root and Potato Gratin
This is a stress-free, satisfying, and healthy side dish to meat or fish, and the oven does most of the work! The celeriac in this low-fat and low-calorie casserole provides more iron and folic acid than its equally healthy relative, the celery.
For a tasty topping and a good source of important omega-3 fatty acids, briefly roast 2 tablespoons of chopped walnut kernels in a coated pan without fat and sprinkle over the gratin 5 minutes before the end of the cooking time. If you would like small celeriac-potato gratins, do not layer the ingredients in a large casserole dish, but in 6 small ones, each with a capacity of 6-7 ounces.
(Percentage of daily recommendation)
| Calorie | 167 cal. | (8 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 37.2 μg | (62 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 93 μg | (31 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 1.8 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 574 mg | (14 %) | ||
| Calcium | 56 mg | (6 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 1 garlic clove
- 3 sprigs thyme
- 1 ½ cups Soy creamer (or heavy cream)
- salt
- peppers
- 1 Celery root (16-18 ounces)
- 3 potatoes (10-11 ounces)
- 1 Tbsp Walnut oil
- Nutmeg
Preparation steps
Peel garlic.
Rub a casserole dish (with a capacity of about 1.2 liters or approximately 5 cups) with the garlic clove. Finely chop garlic clove.
Rinse thyme, remove stems and chop leaves.
In a bowl, mix soy creamer (or heavy cream) with garlic and thyme and season with salt and pepper.
Rinse celery root and remove peel with a heavy-duty vegetable peeler or a sharp knife. Quarter or halve peeled celery root, depending on size. Rinse and peel potatoes. Slice celery root and potatoes very thinly.
Layer the potato and celery root slices in the casserole dish, drizzle with walnut oil and sprinkle with salt and pepper. Finely grate a bit of nutmeg over the top.
Pour cream mixture over the top. Bake gratin in a preheated oven at 400°F/convection 350°F, until the top is golden brown, 45-50 minutes.