Steps:
- Trim and peel celery root. Cut in three-fourth-inch cubes, placing them in a bowl of water as you proceed.
- Combine in saucepan with broth, milk, water, savory and one teaspoon salt; liquid should not quite cover. Gently simmer, covered, until barely tender -- about 10 minutes.
- With a slotted spoon transfer cubes to buttered shallow baking dish of one-and-a-half quart capacity. Strain and reserve liquid. Heat butter in rinsed-out saucepan. Add flour; stir on low heat until golden. Add one-and-a-half cups cooking liquid. Whisk over moderate heat until liquid boils.
- Sprinkle nutmeg on celery root. Season sauce with salt and pepper to taste; pour over cubes. Sprinkle cheese to cover evenly. Bake in center of preheated 350-degree oven for about 35 minutes, until lightly browned and bubbly.
Nutrition Facts : @context http, Calories 186, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 9 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 722 milligrams, Sugar 5 grams, TransFat 0 grams
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