Celeriac & Potato Bake
½ a celeriac (about 450g), cut into dice
same amount of white potatoes, cut into dice
½ red pepper, chopped (about 60g)
½ green pepper, chopped (about 60g)
1 pint vegetable stock
3 tablespoons cornflour
2 tablespoons single cream
65g grated Cheddar cheese
Steam the celeriac & potato dice for about 5 minutes, until they are just cooked.
Meanwhile make a cheesy veloute. Combine the veggie stock with the cornflour and bring to the boil, stirring all the while. Reduce heat and simmer for about 5 minutes, then add 3/4 of the grated cheese & all cream, stirring all the while until the cheese melts.
Ad the celeriac, potatoes and peppers to the sauce and combine. Season well with alt & plenty of pepper. Turn into a casserole dish and sprinkle the remainder of the cheese on top.
Bake in a moderate oven for about 35 minutes, until the top is browned & bubbling.
I had this with a bundle of fresh asparagus.
Makes 2 servings
Nutrition Data per serving
Calories (kcal) 494.7
Carbohydrate (g) 73.9
Protein (g) 17.5
Fat (g) 15.7
Fibre (g) 7.6
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