I made this last night for a couple of hard-core carnivores and they finished it off! This dish is hearty and satisfying and chock full of healthy veggies! I made it vegan (skipped the cheese and substituted rice milk for the milk). The potato/celeriac/apple mash was very tasty and a nice alternative to plain mashed potatoes.
Photo: Randy Mayor
The semifirm reclette can be found in supermarkets' specialty cheese sections. Gruyere can be substituted.
Yield: 6 servings
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Amount per serving
- Calories: 259
- Calories from fat: 30%
- Fat: 8.7g
- Saturated fat: 4.8g
- Monounsaturated fat: 2.4g
- Polyunsaturated fat: 0.7g
- Protein: 10.7g
- Carbohydrate: 37.8g
- Fiber: 7g
- Cholesterol: 24mg
- Iron: 3.5mg
- Sodium: 612mg
- Calcium: 280mg
- 1 1/2 cups diced peeled celeriac (celery root)
- 2 large peeled baking potatoes, chopped (about 1 1/2 pounds)
- 1/2 cup 1% low-fat milk
- 1 1/3 cups chopped peeled Granny Smith apple
- 1 1/2 tablespoons butter, divided
- 1 teaspoon salt
- 1 1/2 cups finely chopped onion
- 1 cup finely chopped carrot
- 1/2 cup finely chopped celery
- 1 cup finely chopped peeled turnip (about 1/2 pound)
- 3 1/2 cups sliced mushrooms
- 3 tablespoons chopped fresh parsley
- 1 teaspoon ground savory
- 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
- 1 tablespoon all-purpose flour
- 1/2 cup apple juice
- 3/4 cup (about 3 ounces) grated raclette or Gruyère cheese
- 1 (10-ounce) bag fresh spinach
- Cooking spray
- 2 tablespoons dry breadcrumbs
- Preheat oven to 350°.
- Place celeriac and potatoes in a saucepan; cover with water, and bring to a boil. Reduce heat; simmer 12 minutes or until potatoes are tender. Drain.
- Bring the milk to a boil in a saucepan over medium heat; add apple, reduce heat, and simmer, uncovered, 7 minutes.
- Place potato mixture, apple mixture, 1 1/2 teaspoons butter, and salt in a food processor; process until smooth. Set aside.
- Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add onion, carrot, and celery; saute 5 minutes. Add turnip; cook 3 minutes. Add mushrooms, parsley, savory, and thyme; cook 2 minutes or until vegetables are tender and liquid almost evaporates. Sprinkle with flour; stir well, and cook 2 minutes. Stir in apple juice; cook 2 minutes. Cool to room temperature. Stir in cheese.
- Steam spinach, covered, 5 minutes or until done. Drain and coarsely chop.
- Coat 6 (12-ounce) souffle dishes with cooking spray. Spoon 1/2 cup potato mixture into each dish. Top each with 1/3 cup spinach; top spinach with 2/3 cup onion mixture. Spoon remaining potato mixture evenly into each dish. Sprinkle evenly with breadcrumbs. Bake at 350° for 30 minutes.
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