Celeriac and Potato Bake


Source"The Great Big Veg Challenge - how to get your children eating vegetables happily" by Charlotte Hume
Prep time30 minutes
Cooking time30 minutes
Total time1 hour


Celeriac and Potato Bake


Celeriac (peeled and cubed)
lemon (freshly squeezed juice)
50 g
creme fraiche (!Millilitre )
salt and pepper
potatoes (peeled and cut into 5mm slices)
25 g
parmesan (freshly grated)


1. Put the cubes of celeriac in a pan of salted boiling water with the lemon juice. Cook for 15 - 20 minutes, until the celeriac is tender.
2. Drain the celeriac well and place in a food processor or the bowl of a hand blender. Add the butter and the creme fraiche.
3. Puree until the celeriac is smooth. Season with a little salt and pepper.
4. Preheat the oven to 220C/425F/Gas Mark 7. Put the potatoes in a pan of boiling salted water for about 4 - 5 minutes until they are just begining to soften. Don't allow them to overcook or become mushy. Carefully drain without breaking the slices.
5. In a round or oval ovenproof dish, arrange a layer of potato slices. Then add a third of your celeriac puree on top, spreading it evenly over the potato. Add another layer of potato slices, then a layer of puree and so on until you have used all your potato. Finish with a layer of puree.
6. Sprinkle the parmesan cheese on top. Cook in the oven for 15 minutes until the top is a crispy golden brown.