Celeriac adds a bright celery-like flavor and lightens the texture in this healthy mashed potato casserole. The fried shallots are reminiscent of the crispy onions that top a green bean casserole.

Mary-Frances Heck
Source: EatingWell Magazine, November/December 2017
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place celeriac in a large pot and add 3 inches of water. Cover and bring to a boil over high heat. Add potatoes, cover and return to a boil. Reduce heat to a simmer and cook until the vegetables are very tender, about 25 minutes.

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  • Meanwhile, preheat oven to 400 degrees F. Coat a 3-quart shallow baking dish with cooking spray.

  • Drain the vegetables and return to the pot. Mash with a potato masher to a coarse consistency. Add sour cream (or yogurt), butter, mustard, salt and pepper; mash until mostly smooth. Add chives and stir to combine. Spoon the mixture into the prepared baking dish. Smooth the top. Tightly cover the pan with foil.

  • Bake for 45 minutes. Uncover and continue baking until the top is browned, about 30 minutes more.

  • Meanwhile, prepare fried shallots: Separate shallot slices into rings. Heat oil in a small skillet or saucepan over medium-high heat until shimmering. (To test if it's hot enough, add a shallot ring: if it starts sizzling on contact, the oil is ready.) Add half the shallots and cook, stirring frequently, until browned, 4 to 6 minutes. Remove pan from heat and use a slotted spoon to transfer the shallots to a paper-towel-lined plate. Cook the remaining shallots and transfer to the plate. They will get crispier as they cool. (Discard remaining oil.)

  • Let the casserole cool for 10 minutes. Serve topped with the fried shallots and more chives, if desired.

Tips

To make ahead: Refrigerate unbaked casserole (Steps 1 & 3) for up to 2 days; let stand at room temperature for 1 hour before baking.

Nutrition Facts

233.8 calories; protein 3.8g 8% DV; carbohydrates 31.6g 10% DV; exchange other carbs 2; dietary fiber 3.8g 15% DV; sugars 4.1g; fat 10.9g 17% DV; saturated fat 4.6g 23% DV; cholesterol 19.6mg 7% DV; vitamin a iu 237.3IU 5% DV; vitamin c 15.4mg 26% DV; folate 23.8mcg 6% DV; calcium 63.1mg 6% DV; iron 1.1mg 6% DV; magnesium 41mg 15% DV; potassium 638.2mg 18% DV; sodium 345.5mg 14% DV.