1 large celery root, peeled halved and thinly sliced (TIP: Place in a large bowl of cold water with juice of ½ lemon to prevent browning while slicing other veggies.)
2 carrots, thinly sliced
1 yellow onion, thinly sliced
1/2 cup fresh roasted and shelled chestnuts (or packaged), thinly sliced
3 tbsp organic unsalted butter
3 cloves garlic, minced
2 tbsp white whole-wheat flour
1 1/4 cups whole milk
1 cup low-sodium chicken broth
1/2 cup finely grated Gruyère cheese
1/4 cup finely grated Parmesan cheese, divided
1/8 tsp each ground nutmeg and ginger
1/4 tsp each sea salt and ground black pepper
1 cup toasted whole-grain bread crumbs
1/4 cup chopped fresh flat-leaf parsley
Preheat oven to 375°F. Mist a 9 x 13 baking dish with cooking spray. In a large bowl, gently combine celery root, carrots, onion and chestnuts. Transfer to prepared dish.
Meanwhile, in a large saucepan on medium, melt butter. Add garlic and cook, stirring constantly, until fragrant, 30 seconds. Add flour and cook, stirring constantly, for 1 minute. Whisk in milk and broth and bring to a simmer. Reduce heat to low and cook until slightly thickened, 1 minute. Remove from heat, add Gruyère, 3 tbsp Parmesan, nutmeg, ginger, salt and pepper, stirring until cheese melts. Pour evenly over vegetables, cover with foil and bake 35 minutes; remove foil and bake 30 minutes more.
Meanwhile, in a small bowl, combine remaining 1 tbsp Parmesan and bread crumbs. Set aside.
Remove foil and top with bread crumb mixture; return to oven for 10 minutes more, until bread crumbs are toasted. Sprinkle with parsley before serving.
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