Directions:
- Preheat oven to 400 degrees. Butter 3 quart baking dish.
- In large saucepan over medium heat, melt butter. Add garlic and cook for 1 minute Add cream, salt, pepper and nutmeg and heat just until bubbles form around edges of pan, 5 minute Remove from heat and let stand 10 minute.
- Arrange (slightly overlapping) a layer of parsnips in dish. Top with layer of sweet potatoes, then celery root. Pour half of sauce over vegetables and sprinkle half the cheese and herbs.
- Repeat layering.
- Cover with foil, bake for 1 hour on baking sheet.
- Remove foil and press gratin down with spatula.
- Bake until veggies are tender and top is golden brown, 15 to 30 minutes.
- Let stand for 15 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 218.23 Kcal (914 kJ) | ||
| Calories from fat | 130.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.52g | 22% | |
|---|---|---|---|
| Cholesterol | 51.55mg | 17% | |
| Sodium | 191.14mg | 8% | |
| Potassium | 253.46mg | 5% | |
| Total Carbs | 14.96g | 5% | |
| Sugars | 4.34g | 17% | |
| Dietary Fiber | 3.12g | 12% | |
| Protein | 6.43g | 13% | |
| Vitamin C | 7.4mg | 12% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 0.7mg | 4% | |
| Calcium | 191.5mg | 19% | |
| Amount Per 100 g | |||
| Calories | 164.92 Kcal (690 kJ) | ||
| Calories from fat | 98.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.97g | 22% | |
|---|---|---|---|
| Cholesterol | 38.96mg | 17% | |
| Sodium | 144.45mg | 8% | |
| Potassium | 191.54mg | 5% | |
| Total Carbs | 11.31g | 5% | |
| Sugars | 3.28g | 17% | |
| Dietary Fiber | 2.36g | 12% | |
| Protein | 4.86g | 13% | |
| Vitamin C | 5.6mg | 12% | |
| Vitamin A | 0.2mg | 10% | |
| Iron | 0.5mg | 4% | |
| Calcium | 144.7mg | 19% | |
* 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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