Celeriac and Potato Bake

Summary

Yield
Servings
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

Description

Celeriac and Potato Bake

Ingredients

1
Celeriac (peeled and cubed)
1
lemon (freshly squeezed juice)
50 g
butter
100
creme fraiche (!Millilitre )
 
salt and pepper
3
potatoes (peeled and cut into 5mm slices)
25 g
parmesan (freshly grated)

Instructions

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.