Celeriac boulangere. You don't think you like celeriac .... but you will

This is delicious with lamb or beef. Its really simple to do and can be prepared ahead of time. It also makes a nice change from plain old spuds

serves 6–8

Ingredients

Herbs such as thyme, rosemary and sage, leaves chopped
750 g celeriac
500g potatoes
1 garlic clove
400ml veg stock
50g butter
Breadcrumbs

Method

Preheat oven to 200C/gas 6. Heat a couple of tablespoons of olive oil in a frying pan and sauté the onions with most of the herbs till soft.

Peel celeriac and potatoes, and slice thinly.

Cut the garlic and rub over baking dish.

Layer potatoes in dish with onions and celeriac. Season.

Pour over stock and top with knobs of butter.

Cover with foil and bake for 45 minutes. Mix breadcrumbs with rest of herbs and a drizzle of oil. After 45 minutes, remove foil, sprinkle over breadcrumbs and bake for a further 15–20 minutes, until golden.

Comments

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