This recipe makes 6 servings with 302 calories, 13g of protein, and 9g of fat each. This recipe covers 29% of your daily requirements of vitamins and minerals. 1 person found this recipe to be scrumptious and satisfying. Head to the store and pick up onion, celeriac, flour, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.
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.
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.
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.