1 cup finely chopped peeled turnip (about 34 pound)
3 1/2 cups sliced mushrooms
3 tablespoons chopped fresh parsley
1 teaspoon ground savory
1 teaspoon chopped fresh thyme
1 tablespoon flour
1/2 cup apple juice, room temperature
1 cup (about 4 ounces) Wisconsin Raclette cheese, shredded
1 package (10 ounces) broccoli
Garnish with a rosette of mashed potato mixture (optional)
2 tablespoons dry breadcrumbs
Place celeriac root and potatoes in a saucepan; cover with water, and bring to a boil. Reduce heat, and simmer 12 minutes or until potatoes are tender; drain.
Bring milk to a boil in a saucepan over medium heat; add apple, reduce heat, and simmer, uncovered, 7 minutes.
Place 1/2 tablespoon butter, potato mixture, apples and salt in a food processor, and process until smooth. Set aside.
Melt 1 1/2 tablespoons butter in a large nonstick skillet over medium-high heat. Add onion, carrot, and celery, sauté 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. Let cool to room temperature. Stir in cheese. Set aside.
Stream broccoli, covered, 5 minutes or until done. Drain and coarsely chop.
Coat 6 (12 ounce) soufflé dishes* with vegetables cooking spray. Spoon ½ cup potato mixture into each dish. Top each with 1/3 cup broccoli, top broccoli with 1/3 cup vegetable mixture. Spoon the remaining potato mixture evenly into individual dishes. (Reserve some of the potato mixture if the dish is to be garnished with a rosette of potato mixture.) Sprinkle evenly with breadcrumbs. Bake at 350 degrees for 30 minutes.