Directions:
- Preheat oven to 350'. Grease a 3-quart casserole dish and set aside.
- Peel potatoes, celery root and parsnips. Slice as thinly as possible.
- Combine 2 cups cheese with the garlic, onion and horseradish, mixing with a fork.
- Layer root vegetables in the following way: half each of potatoes, celery root and parsnips followed by half of cheese mixture.
- Sprinkle with salt and pepper. Repeat with remaining celery root, parsnips and cheese mixture; season with salt and pepper and spread remaining potatoes over the top.
- Pour broth over potatoes.
- Combine remaining 1/2 cup cheese and breadcrumbs; sprinkle on top.
- Drizzle with melted butter.
- Bake, covered, on center oven rack 30 minutes.
- Uncover and continue baking 35 minutes or until the top is crisp and browned and the vegetables are tender.
- Let sit 10 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 296.52 Kcal (1241 kJ) | ||
| Calories from fat | 119.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.28g | 20% | |
|---|---|---|---|
| Cholesterol | 42.41mg | 14% | |
| Sodium | 750.69mg | 31% | |
| Potassium | 615.62mg | 13% | |
| Total Carbs | 30.17g | 10% | |
| Sugars | 5.86g | 23% | |
| Dietary Fiber | 4.33g | 17% | |
| Protein | 13.07g | 26% | |
| Vitamin C | 27.1mg | 45% | |
| Iron | 74mg | 411% | |
| Calcium | 370.6mg | 37% | |
| Amount Per 100 g | |||
| Calories | 111.47 Kcal (467 kJ) | ||
| Calories from fat | 44.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.99g | 20% | |
|---|---|---|---|
| Cholesterol | 15.94mg | 14% | |
| Sodium | 282.21mg | 31% | |
| Potassium | 231.43mg | 13% | |
| Total Carbs | 11.34g | 10% | |
| Sugars | 2.2g | 23% | |
| Dietary Fiber | 1.63g | 17% | |
| Protein | 4.91g | 26% | |
| Vitamin C | 10.2mg | 45% | |
| Iron | 27.8mg | 411% | |
| Calcium | 139.3mg | 37% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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