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.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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

129.1 calories; protein 5.4g 11% DV; carbohydrates 20.2g 7% DV; exchange other carbs 1.5; dietary fiber 3.6g 15% DV; sugars 7.4g; fat 3.2g 5% DV; saturated fat 1.5g 7% DV; cholesterol 4.7mg 2% DV; vitamin a iu 209.6IU 4% DV; vitamin c 14.1mg 24% DV; folate 38.7mcg 10% DV; calcium 183.6mg 18% DV; iron 0.9mg 5% DV; magnesium 31.2mg 11% DV; potassium 408.4mg 11% DV; sodium 223.2mg 9% DV.