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


Recipe Summary

1 hr 30 mins
25 mins


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

1/2 cup
129 calories; protein 5.4g; carbohydrates 20.2g; dietary fiber 3.6g; sugars 7.4g; fat 3.2g; saturated fat 1.5g; cholesterol 4.7mg; vitamin a iu 209.6IU; vitamin c 14.1mg; folate 38.7mcg; calcium 183.6mg; iron 0.9mg; magnesium 31.2mg; potassium 408.4mg; sodium 223.2mg.

1 fat, 1 starch