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.
If you’ve never made homemade cranberry sauce, you’re in for a treat – it’s amazingly easy. While many versions are enhanced with orange, switching the citrus to grapefruit keeps this one familiar yet refreshing.
Put a Swedish twist on your spuds with this centuries-old technique that yields a dish similar to a baked potato but with slits cut into it for the buttery toppings to drip down into and cover every delicious crevice.
Brussels sprouts are often paired with smoky bacon, but here we’ve created an amazing bacon-like flavor using a sneaky seasoning mix and shiitake mushrooms. Served over roasted Brussels sprouts and apples, this makes a memorable dish at the holiday table.