Flavorful, earthy celery root and parsnips are baked in a creamy sauce for a side dish that's perfect for fall and winter special meals. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F. Coat a 1 1/2-quart oval baking dish or casserole with cooking spray. Arrange sliced celery root and parsnips in the prepared baking dish.

  • In a small saucepan combine milk, butter, the snipped thyme, the garlic, and pepper; heat over low heat just until simmering. Pour over vegetables in baking dish.

  • Bake, covered, 40 minutes. Meanwhile, in a small bowl stir together 2 tablespoons of the Parmesan cheese and the flour. Stir flour mixture into vegetables. Sprinkle with the remaining 3 tablespoons Parmesan cheese. Bake, uncovered, about 15 minutes more or until vegetables are tender and top is lightly browned. Let stand 10 minutes before serving. If desired, garnish with additional fresh thyme.

Nutrition Facts

129 calories; 3.2 g total fat; 1.5 g saturated fat; 5 mg cholesterol; 223 mg sodium. 408 mg potassium; 20.2 g carbohydrates; 3.6 g fiber; 7 g sugar; 5.4 g protein; 210 IU vitamin a iu; 14 mg vitamin c; 39 mcg folate; 184 mg calcium; 1 mg iron; 31 mg magnesium;